Agnolotti dal Plin

🛒 Ingredients

• 00 Flour 70 g · 255 kcal
• Large Egg 50 g · 70 kcal
• Mixed Roasted Meats (Beef & Pork) 30 g · 90 kcal
• Parmigiano Reggiano cheese 10 g · 40 kcal
• Mixed Soffritto Vegetables (Onion, Carrot, Celery) 5 g · 2 kcal
• Egg Yolk 5 g · 7 kcal
• Olive Oil 3 g · 27 kcal
• Unsalted Butter 15 g · 105 kcal
• Fresh Sage leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the pasta dough by combining 00 flour and the large egg. Knead until smooth and elastic, then cover and let it rest for at least 30 minutes at room temperature.
2. For the filling, finely dice the mixed roasted meats, onion, carrot, and celery. Sauté the vegetables in olive oil, then add the meats, egg yolk, and Parmigiano Reggiano; season lightly.
3. Roll out the pasta dough very thinly. Place small spoonfuls of filling at regular intervals, fold the dough over, and press around the filling to seal. Pinch the edges together using your thumb and index finger to create the distinctive 'plin' shape.
4. Bring a large pot of salted water to a rolling boil. Add the agnolotti and cook for 4-6 minutes, or until al dente.
5. While the pasta cooks, melt the unsalted butter in a pan with fresh sage leaves over medium heat. Transfer the cooked agnolotti directly into the pan with the butter sauce.
6. Toss gently to coat, then serve immediately, garnished with extra grated Parmigiano Reggiano.