We put in a container 140 grams of meat of turkey. The remainder with the bones in a casserole, to cover the all with at least 3 cms of water and to cook to tall flame for 40-45 minutes. Until the broth won't be reduced than at least 15 cls. We mince 140 gs. of turkey to make the stuffing. We take a frying pan that is enough wide and we put some oil to low fire.We add onion, garlic and peperoncino, we mix for at least 6-7 minutes. Now we unite the minced turkey, with some pinch of salt and we mix at least another minute, we put the all in a tureen, mix the chocolate and the coriander and we put in refrigerator.With a blender we prepare now pasta to the cocoa. We add: 175 gs. of flour, egg and clear, cocoa, and we beat for 30 seconds. If it forms a kind of ball that result immediately sticky, we can add some flour spoon.Otherwise, in the case in which it is hard, we add water to the purpose to soften. If we have to make pasta to hand, we mix cocoa together with the flourin a bowl forming a kind of fountain. We work the all with the fork hardly added the egg and its clear.We mix on the sprinkled tableof flour for at least 5 minutes. We make attention that the pasta doesn't have to stick on the table. If during this operation pasta remains stuck will be necessary to add some flour. In contrary case that pasta is hardwe can bathe it with some water. To continue to knead for at least 10 minutes. Before stretching pasta wound in the transparent film leave it to rest at least 16 minutes. We make 3 equal pieces with the pasta,we put aside 2 pieces well covered with the trasparent film. With third pieces we do a puff pastryof about 1 millimeter, and inside it we cut out 12 or more circles through the use of a glass that has diameter of 7 cms. We add a teaspoon of stuffing in the center to every circle and we dampen the edges of it with water. To refold to half every circle and to close wellthe edges pressing with care. We can now do actually the same with the other pasta to get around 35 agnolotti. To put in a casserole the narrow broth, that will serve for the sauce. We add garlic, tomatoes, pepper, juice of lemon and we bring all to ebullition. To this point to lower the flame and to stop boiling the casserole at least 3 minutes.To mix the cipollotto and the coriander hardly removedby the fire. In 3 liters water we cook the agnolotti together with half teaspoon of salt, we continue to mix for at least 4 minutes. When the agnolotti come floating, to drain them and to season them with the sauce. To this point they will be served immediately.