Agnolotti Al Burro E Salvia

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Envelopes with a lean meat-herb filling served with fresh sage leaves sautéed in butter and grated parmigiano reggiano - from the kitchens of the hotel ambasciatori grand, turin, piemonte, italia as noted on a clipping in my grandmother's recipe box.

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Steps

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Make the dough from the flour and the eggs and put it in a bowl , cover it with plastic wrap , and let it sit until it has risen.

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In the mean time , blanch the cabbage , drain it , squeezing well to extract moisture , and mince it.

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Then saut it until done in the butter.

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Take out the cabbage and set aside.

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Brown the sausage and when brown add cooked meats together and heat until hot.

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Mince the cooked meats quite finely.

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Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture , seasoning it to taste with salt , pepper and nutmeg.

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Take the pasta dough and roll it out dime-thin.

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Cut the sheet into two equal-sized pieces , dust one lightly with corn meal , roll it up , and cover it so it stays moist.

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Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut , putting the dots in rows that are about an inch apart.

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Unroll the other sheet , shake off the corn me.

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Ingredients

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flour, egg yolks, egg whites, cooked pot roast, pork loin, mild sausage, chicken, unsalted butter, cabbage leaves, parmigiano-reggiano cheese, eggs, nutmeg, salt, meat broth, butter, fresh sage, parmigiano, white truffle