Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy.

Agnolini's recipe was first published in L'arte di ben cucinare  [it] (1662) by Bartolomeo Stefani [it], a cook at the court of the Gonzaga family.

[1] Agnolini is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions.

Sorbir, to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch.

[2] Agnolini differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.