Classic Agnolotti dal Plin (meat filling for ravioli) | table&spoon

Name: Classic Agnolotti dal Plin (meat filling for ravioli) | table&spoon
Ingredients: 9 ounces of meat (chicken, pork, beef, or any combo) cut in 1 inch cubes (255 grams); kosher salt; 2 tablespoons neutral oil, like canola, grapeseed, or vegetable oil; 2 tablespoons pure olive oil; 1 small onion (90 grams), diced; ½ cup (120 ml) red wine; 2 cups loosely packed spinach, coarsely chopped; ¼ teaspoon sherry vinegar; 1 large egg; ¾ cup freshly grated Parmigiano-Reggiano cheese; 1½ teaspoons grated nutmeg; freshly ground black pepper; 1 cup (250ml) chicken stock; 8 tablespoons (125 grams) unsalted butter; 4-8 whole sage leaves; finish; freshy grated Parmigiano-Reggiano cheese; large ruler or tape measure; pasta maker, hand crank or electric; pizza cutter, or fluted pastry cutter; dough/bench scraper; spray bottle with water (optional but ideal); pastry bag or large zip loc bag

tablenspoon.com

Classic Agnolotti dal Plin (meat filling for ravioli): Use up leftover meat to create aristocratic-style dumplings with a rich history. Perfect for dinner parties or when you have random meat bits.

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Ingredients

9 ounces of meat (chicken, pork, beef, or any combo) cut in 1 inch cubes (255 grams)
kosher salt
2 tablespoons neutral oil, like canola, grapeseed, or vegetable oil
2 tablespoons pure olive oil
1 small onion (90 grams), diced
½ cup (120 ml) red wine
2 cups loosely packed spinach, coarsely chopped
¼ teaspoon sherry vinegar
1 large egg
¾ cup freshly grated Parmigiano-Reggiano cheese
1½ teaspoons grated nutmeg
freshly ground black pepper
1 cup (250ml) chicken stock
8 tablespoons (125 grams) unsalted butter
4-8 whole sage leaves
finish
freshy grated Parmigiano-Reggiano cheese
large ruler or tape measure
pasta maker, hand crank or electric
pizza cutter, or fluted pastry cutter
dough/bench scraper
spray bottle with water (optional but ideal)
pastry bag or large zip loc bag