Agnolotti

Ingredients

• Sage leaves (8)
• Butter (4 tablespoons)
• For the sauce ()
• Salt and pepper (to taste)
• Nutmeg (1/4 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Roasted meat (beef, pork, or rabbit) (1 cup, finely chopped)
• For the filling ()
• Salt (1/2 teaspoon)
• Eggs (2 large)
• All (purpose flour - 2 cups)
• For the pasta ()

Instructions

1. In a large bowl, combine the flour, eggs, and salt. Knead until a smooth dough forms. Let rest for 30 minutes.
2. In another bowl, combine the roasted meat, Parmesan cheese, nutmeg, salt, and pepper.
3. Roll out the pasta dough into a thin sheet. Cut out circles with a round cutter.
4. Place a small amount of the filling on each circle. Fold the dough over the filling, pressing the edges to seal.
5. Bring a large pot of salted water to a boil. Add the agnolotti and cook until they float to the surface, about 4 minutes.
6. Meanwhile, melt the butter in a large pan over medium heat. Add the sage leaves and cook until crispy.
7. Drain the agnolotti and add them to the pan with the butter and sage. Toss to coat.
8. Serve the agnolotti with extra Parmesan cheese on top.