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 Agnolotti ah-nyuh-LAHT-tee Italian for "priests' caps," agnolotti are small, stuffed crescents of pasta that is made as a circle or square of pasta dough that is folded over and sealed on the open edge to form a half circle or rectangular shape. Agnolotti comes in many different varieties, some filled with cheese, others meat, and others still meatless. A specialty of Italy's Piedmont region, they're great in a broth or pasta salad.
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