Agnolotti Al Burro E Salvia Recipe

Ingredients for Agnolotti Al Burro E Salvia

• 3 cups all-purpose flour, plus more for dusting
• Egg Yolks
• Egg Whites
• Cooked Pot Roast
• Pork Loin
• Mild Sausage
• Chicken
• Unsalted Butter
• Cabbage Leaves
• Parmigiano Reggiano Cheese
• 4 large eggs
• 1/4 teaspoon freshly grated nutmeg
• salt to taste
• Meat Broth
• 4 tablespoons (1/2 stick) unsalted butter, plus 2 tablespoons for the sauce
• Fresh Sage
• Parmigiano
• White Truffle

How to Make Agnolotti Al Burro E Salvia

1. **Make the pasta dough:** In a large bowl, whisk together flour and eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
2. **Prepare the cabbage:** While the dough rests, thinly slice the cabbage. Blanch in boiling water for 2-3 minutes, then drain well, squeezing out excess moisture. Sauté in 2 tablespoons of butter until tender, about 5-7 minutes. Set aside to cool.
3. **Cook the meats:** In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Once browned, add the cooked meats and heat through.
4. **Prepare the filling:** Finely mince the cooked sausage and meats. In a bowl, combine the minced meats, sautéed cabbage, nutmeg, salt, and pepper. Mix well with your hands.
5. **Roll and fill the pasta:** On a lightly floured surface, roll out the pasta dough to a very thin sheet. Cut the sheet in half. Dust one half with cornmeal, roll it up tightly, and cover to prevent drying.
6. **Assemble the agnolotti:** Place small spoonfuls (about 1 teaspoon) of filling onto the other half of the pasta sheet, spacing them evenly about 1 inch apart. Unroll the second sheet of pasta, remove the cornmeal, and lay it over the filling. Press firmly around each filling to seal.
7. **Cut the agnolotti:** Using a pastry wheel or sharp knife, cut out individual agnolotti.
8. **Make the sauce:** In a saucepan, melt 2 tablespoons of butter over medium heat. Add the sage leaves and cook until they are fragrant and crisp, about 1-2 minutes. Remove from heat immediately.
9. **Cook the agnolotti:** Bring the broth to a boil in a large pot. Gently add the agnolotti and cook until they rise to the surface, about 3-4 minutes. Remove with a slotted spoon.
10. **Serve:** Toss the agnolotti with the sage butter sauce. Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese and optional truffle shavings.