Agnolini

Ingredients

• All-purpose flour (2 cups)
• Eggs (3 large)
• Salt (1/2 teaspoon (for dough))
• Ground pork (1/2 cup)
• Ground beef (1/2 cup)
• Parmesan cheese (1/2 cup, grated)
• Nutmeg (1/4 teaspoon)
• Salt (to taste (for filling))
• Black pepper (to taste (for filling))
• Unsalted butter (4 tablespoons (for serving))
• Additional Parmesan cheese (for serving)

Instructions

1. In a large bowl, combine the all-purpose flour, 3 eggs, and 1/2 teaspoon of salt. Knead the mixture until a smooth and elastic dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
2. Meanwhile, in a separate bowl, combine the ground beef, ground pork, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well until fully incorporated.
3. After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch.
4. On the rolled-out dough, place a teaspoon of the meat filling every 2 inches apart. Fold the dough over the filling, pressing down to seal the edges tightly. Cut the agnolini into squares using a pasta cutter or a knife, ensuring the filling is enclosed.
5. Bring a large pot of salted water to a boil. Carefully add the agnolini and cook until they rise to the surface, about 4-5 minutes. This indicates they are cooked through.
6. Drain the agnolini and transfer to a serving dish. In a small saucepan, melt the unsalted butter over low heat until it is just bubbling. Pour the melted butter over the agnolini and sprinkle with additional grated Parmesan cheese before serving.