Sausage-Romano Agnolotti with Maple Brown Butter | Wisconsin Cheese

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 3 large egg yolks
• 1 to 2 tablespoons olive oil
• 1/2 pound bulk Italian sausage
• 2 large eggs, lightly beaten
• 3 ounces Weyauwega Star Dairy Romano cheese, coarsely grated (1/2 cup)
• 2 tablespoons minced fresh sage
• 1/2 cup (1 stick) butter, cubed
• 1/4 cup pine nuts, chopped
• 1 tablespoon maple syrup
• Additional Weyauwega Star Dairy Romano cheese, shaved