(Spinach & meat filled agnolotti - Our recipes)

200 g (7 oz) beef or veal or pork, cut into cubes
2 tablespoons cleaned, boiled, drained spinach
1 tablespoon grated Parmesan
1 egg yolk
1 slice of boiled ham (100 g - 3 1/2 oz), minced
3 slices of salami (100 g - 3 1/2 oz), minced
1 tablespoon dry Marsala
Pinch of grated nutmeg
Butter
salt
Chilly or pepper, if liked
For the dough
300 g (10 1/2 oz) plain white flour plus extra for dusting
2 eggs
1 egg white, put aside while you are making the filling
1 tablespoon water
Pinch of salt

Time:
preparation: about 60 minutes plus resting tme for the dough
cooking: about 60 minutes
Difficulty:
difficult recipe
Nutrition Facts (amount per serving):
Calories: 607 (kCal) 30 % GDA - 2539 (kJ)
Protein: 40.4 (g) 80 % GDA
Total fat: 24.3 (g) 34 % GDA
Total carbohydrate: 59.4 (g) 22 % GDA
Sugars: 2.3 (g) 2 % GDA

Put the meat in a saucepan with butter (40 g - 1 1/2 oz) and salt; cover and cook gently until tender. If necessary add one tablespoon or more of water. Chill and mince. Place it in a bowl with the egg yolk (put apart the white, it will serve for the dough), spinach, grated Parmesan, ham, salami , dry Marsala, nutmeg, salt and chilli. Mix together all the ingredients with a wooden spoon. For a better result we suggest not to use a food processor.
Prepare the dough. Incorporate the ingredients (see step by step guide in basic preparations) and roll the dough extra thin, at least 0,2 cm (1/8 in).
Lay a dough strip on a lightly floured surface and cut crossways in half. Wotk on one half; drop 1/2 teaspoon of the filling in vertical rows about 4 cm (1 1/2 in) apart. Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling.
At this point lay the other half on top. Press the dough sheets together between the mounds of filling. Using a pasta wheel, cut vertical and then horizontal lines between the filled squared. With these ingredients you can make about 80 agnolotti. Transfer them to a floured tea towel and let rest for 1 hour. You can store up to 1 day.
We suggest you not to put an agnolotto on another; in this case they might stick.
Bring a large saucepan of salted water to boil; toss in agnolotti and cook until puffy (cooking time depends on dough thickness - about 10 minutes).
Drain well. Dress with
- "sugo di carne" (meat sauce)
- butter and grated Parmesan .

We calculated nutrition facts without butter and grated Parmesan.

Note

- This fresh pasta could be planned when you have any cooked meat left. The dish will be better.
- This dish is traditional in autumn and winter in the north of Italy.
- It's a tasty one-plate meal; to complete your menu you may serve a green salad.

Variations for light food

- You can use olive oil (2 tablespoons) instead of butter when you cook meat.
- Boiled ham and salame can be replaced, in the filling, with salad green to cook, cleaned, boiled ,well drained and minced (about 3-4 tablespoons). If you have any problem, .