Veal Agnolotti | La Cucina Grandinetti

Ingredients

• 1 recipe for basic pasta dough
• 1 tablespoon butter
• 1 garlic clove, thinly sliced
• 1 sprig fresh rosemary, leaves only
• 1 pound ground veal shoulder
• 1 pound ground pork
• 1-1/2 pounds spinach, washed and spun dry and roughly chopped
• 3/4 cup freshly grated Parmigiano-Reggiano
• 3 large eggs
• Freshly grated nutmeg, to taste
• Salt and freshly ground black pepper