Agnolotti del plin
Other types of agnolotti are those called “with plin” for the pinch that characterizes their closure: they are green (made with spinach) and the filling is made with fontina cheese, egg yolks and milk. They are seasoned only with melted butter, sage and rosemary. But there are also other versions.
At one time, in the period of Lent, then in penance, the agnolotti stuffed with meat became, so to speak, to “lean”: Piedmont and Roman ricotta, eggs, spinach and parmesan were the ingredients of the dough.