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Pinched parcels of pasta filled with braised meat from Piedmont. This high protein mediterranean delicacy is a carnivore's delight and a cherished family recipe across northern Italy.
Heat 1 tbsp olive oil in a heavy pot over medium-high. Brown beef, pork, and chicken on all sides (about 6 minutes), in batches if needed.
Reduce heat to medium and sauté chopped onion, celery, and carrot until softened, about 4 minutes. Return meats to pot, add white wine, and simmer until mostly evaporated (about 5 minutes).
Add 1 tsp salt, 0.5 tsp pepper, and 1 cup water. Cover, reduce to low, and braise for about 1 hour until meats are tender and shreddable. Let cool slightly.
Shred meats finely, combine with sautéed vegetables, Parmesan, and nutmeg in a mixing bowl. Adjust seasoning if needed. Set aside to cool completely.
For pasta dough, mound flour on a work surface. Make a well, add eggs, and slowly incorporate with a fork. Knead 8–10 minutes until smooth. Wrap and rest 30 minutes.
Roll dough into thin sheets. Pipe small mounds of filling, then fold and pinch pasta into 'plin' shapes, pressing edges firmly.
Boil agnolotti in a large pot of salted water for 2–3 minutes—don’t overcook. Meanwhile, melt butter with olive oil and sage leaves in a skillet over medium-low heat.
Toss drained agnolotti with sage butter, serve immediately, and finish with freshly grated Parmesan.
