Agnolini

Mix finely minced braised meat with sausage, Parmesan, nutmeg, and egg yolk until the filling holds together.

Roll egg pasta thinly, cut small squares, add a little filling, and fold each piece into compact agnolini.

Simmer the pasta gently in clear broth until the edges are tender and the filling is hot.

Serve in shallow bowls with a few sage leaves and extra Parmesan at the table.