Agnoli or sorbir d'agnoli is a dish from Mantua in Lombardy. Historically this was little 'hats' of pasta similar to tortellini with a stuffing of minced capon flavoured with spices such as cinnamon and cloves, enriched with cheese, eggs and bone marrow. Today the capon is likely to be replaced with chicken or even beef. Either way it should be served with a broth of whatever meat is used.
