Veal Agnolotti: Agnolotti dal Plin

Total Time:
1 hr 50 min
Prep:
1 hr 25 min
Cook:
25 min

Yield:
12 servings
Level:
Advanced

Ingredients
  • For the dough:
  • 3 cups whole-wheat flour
  • 5 whole large eggs, plus 5 egg yolks
  • For the filling:
  • 1 tablespoon butter
  • 1 garlic clove, thinly sliced
  • 1 sprig fresh rosemary, leaves only
  • 1 pound ground veal shoulder
  • 1 pound ground pork
  • 1 1/2 pounds spinach, washed and spun dry and roughly chopped
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 3 large eggs
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground black pepper

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