Agnolotti with Fontal, Fontina, Butter and Sage

Ingredients

• 1/2 pound fontal, small dice
• 1/2 pound fontina, small dice
• 3/4 cup milk
• 4 tablespoons unsalted butter
• 5 egg yolks
• Unsalted butter
• 12 to 15 fresh sage leaves, coarsely chopped
• Salt and freshly ground black pepper
• Grated Parmigiano Reggiano