Instructions

1. Prepare the Pasta Dough

1. On a clean work surface, form a mound with the flour and create a well in the center.
2. Crack the eggs into the well and add the salt. Gradually mix the flour into the eggs with a fork until a dough forms.
3. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

2. Prepare the Filling

1. In a mixing bowl, combine the minced meat, ricotta, Parmigiano-Reggiano, egg yolk, nutmeg, salt, and pepper. Mix until smooth. Taste and adjust seasoning if needed. Set aside.

3. Roll Out the Dough

1. Divide the dough into two portions. Roll each portion into thin sheets using a pasta machine or rolling pin, aiming for about 1/16 inch thickness.
2. Place one sheet of pasta on a lightly floured surface.

4. Assemble the Agnolotti

1. Spoon small mounds (about 1/2 teaspoon) of filling in a row along the pasta sheet, leaving about 1 inch between each mound.
2. Fold the pasta sheet over the filling to form a seam. Press gently around each mound to seal, ensuring no air pockets remain.
3. Use a pasta cutter or knife to separate the agnolotti into individual pieces, pinching slightly at the edges to secure (“plin” means pinch in Piedmontese).
4. Repeat with the remaining dough and filling. Place the agnolotti on a floured tray.

5. Cook the Agnolotti

1. Bring a large pot of salted water to a gentle boil. Cook the agnolotti in small batches for 2-3 minutes, or until they float to the surface.
2. Remove with a slotted spoon and transfer to a plate.

6. Make the Sage and Butter Sauce

1. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and the sage becomes crisp (about 3-4 minutes).
2. Remove from heat and toss the cooked agnolotti gently in the sauce.

7. Serve

1. Plate the agnolotti and drizzle with the sage butter sauce. Garnish with grated Parmigiano-Reggiano and serve immediately.