The main difference between Agnolotti and Ravioli is that the Agnolotti is a kind of ravioli and Ravioli is a type of Italian pasta.
Agnolotti [aɲoˈlɔtti] is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. According to a legend, the origin of the name may come from a cook called Angiolino, or “Angelot”, an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Ravioli [raˈvjɔːli] (plural form; singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune).
A type of square or folded up.
Small square parcels of pasta filled with meat, cheese, spinach etc.
A dish made with ravioli.
pasta squares stuffed with a variety of fillings, like small ravioli.
small pasta envelopes containing minced meat, fish, cheese, or vegetables, usually served with a sauce.