Agnolotti del plin

Method

1. 1 Knead the flour with the eggs until a smooth, golden dough forms, then cover and let it rest for 40 minutes.
2. 2 Sauté veal and pork in butter, rosemary, and sage, drizzle with red wine, and simmer for 40 minutes until tender.
3. 3 Blanch the spinach quickly for 2 minutes, drain well, then blend it with the braised meat, grated cheese, egg, and nutmeg.
4. 4 Roll the dough very thinly into a long strip, fill with the filling in rows, fold the dough over the filling, pinch between the fillings, and cut off the ends.
5. 5 Boil agnolotti in boiling salted water for about 3 minutes until they float to the surface.
6. 6 Toast the pasta with melted butter and sage for 2 minutes, sprinkle with grated cheese, and serve hot.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: after pan-frying, braise the veal and pork with wine and herbs under high pressure for 13 minutes, then release the pressure naturally for 10 minutes. Keep steps 3 to 6 unchanged to ensure the filling is dry and the noodles don't become soggy.