These classic filled pasta were once a way to recycle leftover roast meat (veal, beef or pork), so if you already have some handy, by all means use it. If you have roasting juices from a leftover roast, make use of that too—it would make the most delicious sauce for these agnolotti (tossed with a little extra melted butter). Alternately, you could pair with a meat ragu to match the meat filling. <br /> <br />This particular recipe is inspired by one in a cookbook of Piedmont's Le Langhe region called Nonna Genia, written by Beppe Lodi. At the end of the recipe, Beppe Lodi recounts that his father introduced him to the habit of dousing the freshly boiled agnolotti with a splash of Dolcetto, one of the local red wines of the region.

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