Agnolotti dal Plin with Brown Butter and Sage

Pasta dough

• 300 g Plain flour
• 3 Egg

Beef and ricotta filling

• 120 g Unsalted butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 450 g Beef stew meat
• 200 ml Dry White Wine
• 400 ml Beef stock
• 200 g Ricotta
• 60 g Parmesan

To finish

• 12 leaves Fresh sage

1. Make the pasta dough: tip the flour onto a work surface, make a well, then add the eggs. Beat the eggs with a fork, gradually drawing in flour, then knead until smooth and elastic, about 8 to 10 minutes. Cover and rest at room temperature for 30 minutes.
2. Meanwhile, start the braise: melt 30 g of the butter in a dutch oven over medium heat. Finely chop the onion, carrot and celery, then cook with a pinch of salt until softened, 8 to 10 minutes. Increase the heat to medium-high, add the beef and cook until well browned all over, 8 to 10 minutes.
3. Pour in the wine and simmer for 2 to 3 minutes, scraping up any browned bits. Add the stock, bring to a gentle simmer, then cover and braise on low heat until the beef is very tender, about 60 to 75 minutes. Uncover for the last 10 minutes if you need to reduce the liquid so it is glossy rather than soupy.
4. Lift the beef out with a slotted spoon and let it cool slightly, then finely chop it until it is almost minced. Stir the chopped beef with the ricotta and finely grated parmesan, then taste and adjust seasoning with salt if needed. If the mixture feels loose, let it stand for 5 minutes so it firms up.
5. Roll and fill: divide the dough into 2 pieces and roll each into a thin sheet. Place small mounds of filling along one half of a sheet, leaving space between them, then fold the dough over and press firmly around each mound to seal, pushing out any air. Cut into small agnolotti and keep them covered while you repeat with the remaining dough and filling.
6. Bring a large pot of well-salted water to the boil. Cook the agnolotti in batches until just tender and they float, about 2 to 3 minutes, then lift out with a slotted spoon. Reserve a small splash of the cooking water before draining the last batch.
7. Brown the butter: melt the remaining 90 g butter in a frying pan over medium heat and cook until it smells nutty and the milk solids are deep golden, 3 to 5 minutes. Add the sage leaves and cook for 30 to 60 seconds until fragrant. Add the agnolotti and toss gently, loosening with a splash of pasta water if needed, then serve with extra parmesan if you like.

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