Agnolotti with Meat and Spinach Filling Recipe | Epicurious.com
INGREDIENTS
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1 large chicken thigh with skin and bones
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1 8-ounce boneless veal rib chop
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1 8-ounce piece pork tenderloin
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1 celery stalk, coarsely chopped
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1/2 carrot, peeled, coarsely chopped
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1/2 onion, cut into wedges
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4 large fresh sage leaves
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1 large sprig fresh rosemary
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3 tablespoons extra-virgin olive oil
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1 tablespoon butter
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1 large shallot, minced
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6 ounces fresh spinach leaves (about 6 cups packed)
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2 tablespoons freshly grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground nutmeg
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1 3/4 cups (or more) all purpose flour
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1/2 teaspoon salt
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3 large eggs
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2 large egg yolks
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3/4 cup (1 1/2 sticks) butter
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8 fresh sage leaves, chopped
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Parmesan cheese shavings
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