Agnolotti (pronounced [aɲɲoˈlɔtti]; Piemontese: agnolòt [aɲʊˈlɔt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat[1] or vegetables. Agnolotti is the plural form of the Italian word agnolotto. 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.[2] Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.[2]