Agnolotti, little bundles of fresh pasta that are filled with anything from a mix of meats to vegetables, are an iconic dish of the Piedmont region of northern Italy. Like so many classic Italian dishes, agnolotti were originally created to make use of leftovers. Agnolotti are always part of Christmas holidays and other special occasion dinners and are traditionally served in the braising liquid from roast meats but are also served in a butter sage sauce.