Agnolotti Dal Plin: Making Agnolotti Dal Plin

• 150 g cabbage or escarole
• 25 g butter
• 400

300g (1 recipe of enriched pasta dough, made with 200g flour) pasta dough will require 200g of filling (the rest can be frozen), and yield 500g of agnolotti – about enough for four people.

For the filling, boil the greens in salted water until tender. Drain well, and leave to steam dry spread out on a cloth. Chop finely, squeezing any extra water out in your hands, then fry gentl