Agnolotti Piemontesi al Burro e Salvia

Name: Agnolotti Piemontesi al Burro e Salvia (Piedmontese Ravioli with Butter and Sage)
Yield: For 6
Cuisine: Italian
Ingredients: 60 g (2 oz) butter; 1 recipe quantity of basic pasta dough; 85 g (3 oz) parmesan cheese, grated; 2 eggs; 100 g (3½ oz) cooked sausage, or fresh sausage such as luganiga; 100 g (3½ oz) cooked sausage, or fresh sausage such as luganiga; 100 g (3½ oz) cooked sausage, or fresh sausage such as luganiga; 85 g (3 oz) cooked chicken breast; freshly grated nutmeg; salt and pepper; salt and pepper; 10 sage leaves; 300 g (10½ oz) spinach or swiss chard leaves; 300 g (10½ oz) spinach or swiss chard leaves; 300 g (10½ oz) brasato or other left-over cooked meat; 300 g (10½ oz) brasato or other left-over cooked meat

Piedmontese Ravioli with Butter and Sage

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This Piedmontese stuffed pasta dish was created to use up left-over cooked meat. There are many different versions but this one is typical of Ivrea, where I was brought up.

Ingredients

300 g (10½ oz) spinach or swiss chard leaves
300 g (

Europe
Italy
Piedmont
Ivrea
Leftovers
Pasta
Mediterranean

Method

Cook the spinach or Swiss chard leaves in boiling salted water until tender, then drain and squeeze out the excess liquid. Mince or very finely chop all the meat and the spinach or Swiss chard. Put them into a bowl and stir in the eggs and 30 g (1 oz) of the grated Parmesan, plus nutmeg, salt and pepper to taste. Set aside.

Dust a work surface with flour and roll out 2 long thin sheets