Meat-Filled Agnolotti

Instructions

1. 1
   For the dough: Pile the flour into a mound on the wooden board and scoop a well in the center. Pour the eggs and extra yolk into the well; scramble gently with a fork, bringing in flour bit by bit.
2. 2
   Knead firmly with your hands for 10 minutes until the dough becomes smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
3. 3
   For the filling: Combine the finely minced cooked meat with grated Parmigiano, a pinch of salt, and a hint of nutmeg until it forms a spreadable, compact paste. Transfer to a piping bag.
4. 4
   Roll out the pasta dough with a rolling pin or pasta machine until very thin (nearly translucent sheets).
5. 5
   Pipe tiny dollops of filling (hazelnut-sized) in a single row along the sheet, leaving 2 cm of space between each.
6. 6
   Fold the sheet edge over the row of filling. Using your thumb and index fingers, press the dough firmly between each meat pocket, executing the traditional 'pinch' (plin) to create small air pockets.
7. 7
   Use a fluted pasta cutting wheel to slice lengthwise along the row, then cut crosswise between each pinch to separate the individual agnolotti, mirroring the texturized edges in the image. Dust with flour.
8. 8
   Boil the pasta in salted water for 3 minutes. Meanwhile, melt the butter with the fresh sage leaves in a wide skillet over low heat.
9. 9
   Drain the agnolotti straight into the sage butter, toss gently for one minute, and serve immediately topped with extra cheese.