–noun (used with a singular or plural verb) Italian Cookery.
a dish of small pasta shaped like half moons and usually filled with tortellini stuffing: boiled and served in broth or with a sauce.
Origin: < It: filled disc-shaped or rectangular pasta, pl. of agnolotto, agnellotto, prob. alter of *anegliotto, var. of anellotto, equiv. to anell(o) ring (< L ānellus, dim. of ānus ring) + -otto n. suffix, here perh. with dim. force; -o- internally may reflect Upper It form such as Pavia dial. agnulòt
[an-yuh-lot-ee; It. ah-nyaw-lawt-tee] 
) Italian Cookery.