Agnolotti Stuffed with Meat and Cabbage

dough: put the flour on the table, make a hole in the center and add the eggs previously beaten and the oil.


work the mixture with the tips of your fingers until the mixture has absorbed all the liquid. Add a little warm water to finish binding the dough.

begin to work the dough until it is elastic, smooth and firm, and does not stick to your hands or on the table. form a bun and store in a nylon bag, or plastic wrap and let it rest for 1 hour


filling: cut the cabbage into julienne strips and the meat into small cubes.
heat the butter and oil and add the finely chopped onion, let it sauté until tender and transparent, then add the meat, rosemary and bay leaf, cook until everything is golden brown, season to taste and drizzle with white wine .
Let everything cook over low heat and stirring occasionally for 15 to 20 minutes, until all the liquid has completely evaporated.

remove the rosemary and the bay leaf, mix with the ham and process everything, pour the mixture into a bowl and add the eggs and grated cheese, leave to cool in the fridge to use afterwards very cold.

assembled: roll out the prepared dough and cut 8 to 10 cm circles. in diameter, place abundant filling in the center and wet its contour to help the dough stick well.

put a saucepan with plenty of water on the fire. add coarse salt and cover until it boils.

add the agnolotti and cook al dente.

sauce: brown the butter with two or three leaves of sage, and pour over the agnolotti.

Author's comments: serve on plates decorating with fresh sage leaves.