Agnolotti filled with meat

Method

1. Mix all the ingredients for the pasta together until the mixture forms a firm dough. Knead until smooth.

2. To make the filling, heat the olive oil in a small pan, add the onion and garlic and cook until softened.

3. Add the meat and cook until well browned all over. Then add the thyme and parsley and season with salt and pepper.

4. Raise the heat, pour in the wine and let it bubble until completely evaporated. Remove from the heat, discard the garlic and allow the mixture to cool a little. Place in a food processor with the Parmesan and whiz for about 30 seconds, until finely chopped. Transfer to a bowl and check before seasoning.

5. Divide the pasta dough into quarters and use it one piece at a time, keeping the rest wrapped in cling film so it doesn't dry out. Roll the pasta out in a pasta machine, or roll it out with a rolling pin on a lightly floured work surface until it is so thin you can almost see through it. Cut it into rounds with a 3cm cutter and put a small amount of the filling on each one. Fold each circle in half to make a pasty shape and press the edges down with your fingertips to seal. Press the filling down a little with your finger, roll it gently over in half and then fold back the corners.

6. Bring a large saucepan of lightly salted water to the boil, drop in the agnolotti and cook for about 3 minutes, until al dente. Drain and serve with melted butter and fresh sage leaves.

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Ingredients

For the basic pasta dough

150g '00' flour
50g Semolina
2 medium Eggs

For the filling

3 tbsp Olive oil
1 small onion, finely chopped
1 garlic clove, crushed but left whole
100g minced beef
100g minced pork
1 tbsp thyme leaves, fresh
1 handful Parsley, finely chopped
1 pinch salt and fresh ground black pepper
4 tbsp White wine
2 tbsp Parmesan, freshly grated
50g Butter, melted
1 handful sage leaves

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