Agnolotti del Plin

Method

Make a mound of flour on a work surface, create a well in the centre and crack the eggs into it, then gradually incorporate the flour to form a smooth dough, knead for 10 minutes until elastic, wrap and rest for 30 minutes. Meanwhile, finely chop the roasted meat and combine with the minced beef and pork, Parmesan, egg yolk, nutmeg, pepper and salt to create the filling. Roll the pasta dough very thin using a pasta machine, then place small teaspoons of filling at regular intervals about 5cm apart, fold the pasta over and press firmly between the filling parcels using a pinch motion (hence 'del plin', meaning 'the pinch') to seal, then cut into squares. Bring a large pot of salted water to the boil and cook the agnolotti for 3-4 minutes until they float and are tender, meanwhile warm the beef stock and melt the butter with the sage leaves. Drain the agnolotti gently and serve in warm bowls with the sage butter and a ladleful of hot stock, finishing with grated Parmesan.