Agnolotti Pavesi

Ingredients

• 250 g flour
• 2 eggs
• 1 tbsp extra virgin olive oil
• a pinch of salt
• 300 g ground beef (“priest’s hat” cut)
• 40 g grated Grana cheese
• 2 eggs
• rosemary
• 2 black peppercorns
• 1 pinch cinnamon
• 5 tbsp white wine
• 1 tbsp extra virgin olive oil
• 20 g butter
• 1 liter plus a few spoonfuls of goose broth
• nutmeg
• salt and pepper

Simmer the meat following the pave recipe, a kind of stew.

Blend the mixture and put it in a saucepan. Add the eggs, the grated Grana cheese, the breadcrumbs and a pinch of salt. Mix until you have a smooth, firm filling.

Make the dough and roll it out into strips about 10 cm wide and 40 cm long. Place small portions of filling on the dough, spaced apart. Fold the dough over and cut out the agnolotti. Press the edges down well so they don’t open during cooking. Dust a tray with flour and set the agnolotti on it. It’s best to make them the day before.

In a saucepan, bring the broth to a boil, then drop in the agnolotti and cook for about 10 minutes. Add the broth or sauce, along with the grated Grana cheese.