"Priests' caps." Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges, particularly popular in Piedmont. They are usually filled with ricotta cheese and spinach. If they are stuffed with meat, they are usually served with tomato and basil sauce or melted butter. They are frequently made on Mondays to use up the remains of what was eaten on Sunday.