Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]) is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat[1] or vegetables.

[3] The dish is not to be confused with Piacenza's stuffed pasta pockets called anolini.

According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe.

One of the traditional ways to serve agnolotti del plin is to dump them onto a napkin after draining the pasta water and serve them dry with no condiment; this is reminiscent of the habit of farmers to bring food wrapped in napkins to consume during the workday.

In the Montferrat region of Italy, located within Piedmont, a special version of agnolotti is prepared with a donkey meat filling.