Agnolotti

Ingredients

All-purpose flour

2 cups

Eggs

3 large

Salt

1/2 teaspoon

Roasted meat (beef, pork, or rabbit)

1 cup, finely chopped

Parmesan cheese

1/2 cup, grated

Nutmeg

1/4 teaspoon, freshly grated

Black pepper

to taste

Butter

4 tablespoons

Sage leaves

10 fresh leaves

Instructions

1. In a large bowl, combine the flour, eggs, and 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 to relax the gluten.
2. In another bowl, mix the finely chopped roasted meat, grated Parmesan cheese, freshly grated nutmeg, salt, and pepper until well combined to create the filling. Adjust seasoning to taste.
3. After the dough has rested, divide it into quarters. Roll out one quarter on a lightly floured surface into a thin sheet (about 1/16 inch thick). Keep the remaining dough covered to prevent it from drying out.
4. Using a round cutter (about 2 inches in diameter), cut out circles from the pasta sheet. Place a small teaspoon of filling in the center of each circle.
5. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for added security and decoration. Repeat with the remaining dough and filling.
6. Bring a large pot of salted water to a boil. Add the agnolotti gently and cook until they float to the surface, about 4 minutes. Taste one to ensure it is cooked to your liking.
7. While the agnolotti cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until they become crispy and fragrant, about 2-3 minutes.
8. Once the agnolotti are cooked, drain them and add them directly to the pan with the sage butter. Toss gently to coat each piece evenly.
9. Serve the agnolotti hot, garnished with extra grated Parmesan cheese and a sprinkle of freshly cracked black pepper.