Agnolotti del plin with melted butter

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Agnolotti del plin with melted butter
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Rezept-Details

. Schwierigkeitsgrad: Schwierig . Menge: 4 Personen . Zubereitungsdauer: 1 hour and 20 minutes . Vielfalt: Gefüllte Nudeln

Ingredients

8 onces spinach
5 tablespoons unsalted butter
1 small yellow onion, minced
1 clove garlic, thinly sliced
1 pound ground beef or veal or a combination of the two
Fine sea salt to taste
½ cup grated Grana Padano cheese
Pinch grated nutmeg
Pasta dough made with approximately 3 cups unbleached all-purpose flour and 3 large eggs, cut into strips 1 inch wide
Coarse sea salt for pasta cooking water
4 fresh sage leaves, minced

Preparation

Steam the spinach, squeeze dry and set aside.
Melt a tablespoon butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook until it begins to brown, about 5 minutes more. Add the meat to the pan, crumbling it in with a fork. Brown the meat. Season the mixture with salt and remove from the heat; let cool slightly.
Mince the meat mixture and the spinach together (do this b7y hand – a food processor or blender will make it mushy). Stir in the grated Grana Padano and the nutmeg.
Arrange one strip of pasta dough on a work surface. Place ¼ teaspoon of the meat mixture 1 inch apart down one long side of the strip. Fold the other (empty) half of the strip over the side with filling. With your fingers, gently press between small mounds of filling to seal the two halves together. With a serrate pastry wheel trim the long (unfolded side) of the dough, then cut between the small mounds of filling with the pastry wheel. You should have 1-by-1/2-inch agnolotti. Repeat with the remaining dough and filling.
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it and add the pasta. Cook until the pasta rises to the surface of the water, probably no more than 3 minutes.
Meanwhile heat the remaining 4 tablespoon butter in a saucepan large enough to hold the pasta over very low heat. Remove from the heat as soon as the butter is melted.
Drain the pasta and add it to the pan with the butter, toss to coat the pasta and stir in the minced sage. Divide equally among 4 heated pasta bowls and serve immediately.
Lidia Bastianich
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