Agnolotti del Plin

Instructions

1. Make the pasta dough
   Place flour on a clean work surface and form a well in the center. Crack the eggs into the well and gradually incorporate the flour into the eggs using a fork. Once the dough starts to come together, knead for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes at room temperature.
2. Prepare the filling
   Heat 30g of butter in a large skillet over medium heat. Add the onion, carrot, and celery, and sauté until soft, about 5 minutes. Add the ground meats, roast meat leftovers, rosemary, and 2 sage leaves. Cook until the meat is browned, about 8 minutes. Add the white wine and simmer until the liquid has evaporated. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and let cool completely.
3. Finish the filling
   Transfer the cooled meat mixture to a food processor, removing the rosemary sprig and sage leaves. Add the grated Parmigiano-Reggiano and egg yolk. Pulse until you have a fine, uniform texture. Taste and adjust seasonings if needed.
4. Roll and fill the pasta
   Divide the pasta dough into 4 pieces. Working with one piece at a time (keep the others covered), roll the dough through a pasta machine until you reach the thinnest or second-thinnest setting. Place the sheet on a lightly floured surface. Put small teaspoons of filling along one side of the pasta sheet, about 3cm apart. Fold the pasta over the filling and press firmly between each mound to seal.
5. Create the 'plin' pinch
   Using your thumb and index finger, pinch ('plin' in Piedmontese dialect) the pasta between each mound of filling to create individual parcels. Cut along the sealed edge and then between each parcel using a pasta wheel or sharp knife. Dust with flour and place on a tray while you continue with the remaining dough.
6. Cook the agnolotti
   Bring a large pot of salted water to a boil. Cook the agnolotti for 2-3 minutes until they float to the surface and are al dente. Gently remove with a slotted spoon.
7. Prepare the sauce
   While the pasta cooks, melt the remaining 30g of butter in a large skillet over medium heat. Add 8 sage leaves and cook until the butter turns slightly brown and has a nutty aroma. Remove from heat.
8. Serve
   Carefully add the cooked agnolotti to the sage butter, gently tossing to coat. Divide among warmed plates, drizzle with the remaining butter sauce, and sprinkle with additional grated Parmigiano-Reggiano. Serve immediately.