Agnolotti del Plin with...Agnolotti del Plin with Roasted Veal and Sage Brown Butter

Exquisite handmade pasta pockets filled with milk-braised veal and savoy cabbage, finished in a golden brown butter emulsion and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   To make the dough, mound the flour on a wooden board, create a well, and add the yolks. Gradually incorporate the flour until a smooth, elastic dough forms. Wrap in film and rest for 1 hour.

2. 02

   Prepare the filling by mixing the roasted veal, blanched cabbage, Parmigiano, and nutmeg. Season with salt and pepper; process in a food processor until a smooth paste is achieved.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Place small mounds of filling (the size of a hazelnut) 2cm apart along the lower half of the sheet.

4. 04

   Fold the pasta over the filling and pinch the dough between the mounds to create the classic 'plin' (pinch). Cut using a fluted pasta wheel to create individual agnolotti.

5. 05

   In a wide pan, melt the butter over medium heat until it begins to foam and turn a nutty brown. Add the sage leaves and cook until crispy, then stir in the veal jus.

6. 06

   Boil the agnolotti in heavily salted water for 2-3 minutes until they float. Transfer them directly to the brown butter with a splash of pasta water to create a glossy emulsion.

7. 07

   Plate the agnolotti, spooning the sage butter sauce over them. Garnish with crushed hazelnuts and a final dusting of Parmigiano.