Agnolotti

Instructions

1. Make the filling: sauté the chopped onion, carrot and celery in a little oil, then add the meat and bay leaf, and cook over low heat for about 1 hour 30 minutes until very tender and dry.
2. Finely chop the filling, let it cool, then mix it with the Parmesan, egg yolk, nutmeg, salt and pepper.
3. Make the dough: mix the flour, eggs, oil and a pinch of salt until you get a smooth ball, then let it rest 30 minutes under a tea towel.
4. Roll the dough very thin, then place small spoonfuls of filling spaced 4 cm apart in rows.
5. Cover with a second sheet of dough, press around each mound to push out the air, then cut out squares or rounds with a pastry wheel.
6. Cook the agnolotti in a large pot of boiling salted water for 3 to 4 minutes, until they float to the surface.
7. Melt the butter with a few sage leaves if you have some, drain the pasta, coat it in butter, and sprinkle with Parmesan.