Italian] small half-moon shaped ravioli.

"Fat little lambs"--plump semicircular or square ravioli.

The name for a dish of small half moon-shaped pasta shells filled (usually) with tortellini stuffing. It is boiled and served in a broth or in a sauce.

Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy.