Made this off-season with no leftovers, substituting good, store-bought turkey broth, cooked ham and mashed potatoes. I thought the recipe would be a breeze given those shortcuts, but the pasta-making kept me busy! While we all found the flavors really delicious, the fresh lasagna noodles were just a touch too thick and were hard to seal. Many of the agnolotti didn't make it through the cooking process without the filling oozing out, likely exacerbated by me cooking in one batch rather than two. Next time, would thin the store-bought fresh lasagna noodles in a manual pasta machine. Would probably make again - but only if I had a good amount of time to kill.