Agnolotti del plin

Step 1: Season 10 ½ oz veal shoulder, 10 ½ oz pork shoulder and 7 oz beef chuck with half the ½ tsp salt. Heat 2 tbsp olive oil and 1 oz butter in a heavy casserole over a medium-high heat and brown the meat in batches until deep brown on all sides.

Step 2: Add 1 onion, 1 carrot, 2 garlic and 2 sprig rosemary, stir for 5 minutes, then pour in 1 ¾ cups beef stock. Cover and cook in the oven at 325°F until the meat is fork-tender and falls apart when pressed.

Step 3: Meanwhile, blanch 5 ½ oz Savoy cabbage leaves in boiling salted water for 4 minutes, drain, cool and squeeze out every drop of water.

Step 4: Lift the meat and vegetables out (discard the rosemary stalks) and pour the juices into a small pan. Boil the juices until reduced to about 150 ml and they coat a spoon; keep them for serving if you like.

Step 5: Mince the meat, vegetables and cabbage finely in a food processor or mincer. Mix in 2 ⅞ oz parmigiano reggiano, 1 egg, ¼ tsp nutmeg, ½ tsp black pepper, the rest of the ½ tsp salt and 2–3 tablespoons of the juices; it should be moist but hold its shape. Chill while you make the pasta.

Step 6: Heap 14 oz tipo 00 flour on the worktop, make a well and add 4 eggs and 2 egg yolks. Beat with a fork, drawing in the flour, then knead for 10 minutes until smooth and elastic. Wrap and rest for 30 minutes at room temperature.

Step 7: Roll a quarter of the dough very thinly with a pasta machine (second-thinnest setting) into a long strip about 8 cm wide; you should just see your hand through it. Keep the rest covered.

Step 8: Pipe or spoon hazelnut-sized blobs of filling in a line along the strip, 1.5 cm in from the edge and 2 cm apart. Fold the near edge over to cover them and press down between each blob.

Step 9: Pinch the pasta between each blob with thumb and forefinger to make a little pleat, then cut along the strip with a fluted wheel to separate the parcels. Don't leave air pockets around the filling: that is the most common reason agnolotti burst in the water. Lay them on a floured tray and repeat with the rest of the dough.

Step 10: Bring a large pot of well-salted water to a gentle boil. Cook the agnolotti in two batches until they float and the pasta at the pleats is tender, 2–3 minutes.

Step 11: While they cook, melt 3 ½ oz butter with 12 sage leaves in a wide pan over a medium heat until it foams and smells nutty and the sage crisps.

Step 12: Lift the agnolotti into the butter with a slotted spoon, toss gently with a splash of cooking water until glossy and serve with 1 oz parmigiano reggiano, to serve, or spoon the warm reduced roasting juices over instead of the butter.