FoodHopp

Name: Authentic Agnolotti del Plin from Piedmont, Italy
Prep time: 60 min
Cook time: 45 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Pasta Dough:**; 400 grams "00" flour (approx. 3 cups); 4 large eggs; 1 tablespoon extra virgin olive oil; Pinch of fine sea salt; *For the Braised Meat Filling (Ripieno):**; 300 grams beef chuck or veal shoulder; 300 grams pork shoulder or pancetta; 1 small carrot, chopped; 1 small onion, chopped; 1 celery stalk, chopped; 1 cup dry red wine (Barolo or similar); 2 cups beef or chicken broth; 2 tablespoons butter; Salt and black pepper to taste; Grated nutmeg (essential for the filling); *For the Salsa di Burro (Butter Sauce):**; 100 grams unsalted butter; 10 fresh sage leaves; 50 grams Parmigiano-Reggiano cheese, grated