Agnolotti vs Ravioli

Agnolotti is small pillow of roast meat filling, folded from one sheet and cut. Ravioli is filling sealed between two squares of egg sheet, edges crimped.

Agnolotti

Ravioli

Side by side, to scale

10 mm

Agnolotti: 25 to 50 mm by 20 to 40 mm

Ravioli: 35 to 60 mm by 35 to 60 mm

Footprints from the length and width in each record, one scale for both. See every shape on the chart.

Family	Stuffed	Stuffed
Region	Piedmont	All of Italy
Section	Small pillow of roast meat filling, folded from one sheet and cut	Filling sealed between two squares of egg sheet, edges crimped
Length	25 to 50 mm	35 to 60 mm
Width or diameter	20 to 40 mm	35 to 60 mm
Wall or thickness	0.5 to 0.8 mm	0.6 to 1 mm
Surface	Smooth	Smooth
Hollow	No	No
Dough	Egg pasta	Egg pasta
Cook time	2 to 4 min	3 to 6 min
Energy, dry, per 100 g	288 kcal (fresh pasta)	288 kcal (fresh pasta)
Protein, dry, per 100 g	11.3 g	11.3 g
Products catalogued	59	2656
Pairs with	Butter and sage, In brodo, Porcini	Butter and sage, Pomodoro, In brodo, Cream sauce, Walnut sauce

Agnolotti

A rich meat filling wants the smallest possible dressing: roast juices, melted butter and sage, or a broth. Tomato is wrong here.

Ravioli

The filling carries the flavour, so the sauce stays simple and smooth: brown butter with sage, a light tomato, a little cream, or a broth. A heavy ragu fights the filling and tears the pasta.

Can you swap them?

Ravioli for agnolotti: yes, a meat ravioli.

Agnolotti for ravioli: yes, the Piedmontese meat parcel.

Both take Butter and sage, In brodo.

Only agnolotti: Porcini.

Only ravioli: Pomodoro, Cream sauce, Walnut sauce.

Sources

Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.