Agnolotti del Plin al...Agnolotti del Plin al Sugo d'Arrosto

Exquisite hand-pinched Piedmontese pasta filled with a trio of slow-roasted meats, finished in a glossy veal reduction and cultured sage butter.

Ingredients

Cooking Instructions

1. 01

   Sauté veal and pork in a heavy-bottomed pan until deeply caramelized; add a splash of stock and braise until fork-tender.

2. 02

   Finely mince the braised meats and combine with blanched spinach, grated Parmigiano, and nutmeg. Season to taste and chill.

3. 03

   Combine flour and yolks to form a stiff dough; knead for 10 minutes until silky, then wrap and rest for 1 hour.

4. 04

   Roll the pasta dough into translucent sheets. Pipe small dots of filling 2cm apart along the lower half of the sheet.

5. 05

   Fold the pasta over the filling and use the 'plin' technique—pinching the dough between fillings—then cut with a fluted wheel.

6. 06

   Reduce the remaining veal stock in a wide skillet until it reaches a syrupy consistency; whisk in cold butter and sage leaves.

7. 07

   Cook the agnolotti in boiling salted water for 2 minutes, then transfer directly into the sauce with a splash of pasta water.

8. 08

   Gently emulsify the sauce until it clings to the pasta. Serve immediately with a few drops of aged balsamic vinegar.