Agnolotti With Sage Butter - Trattoria I Bologna, Italy

Ingredients

• 2 teaspoons olive oil
• 8 ounces ground beef
• 4 ounces ground pork
• 1/2 cup finely chopped fresh spinach leaves
• 1 cup freshly grated parmesan cheese
• salt, to taste
• ground black pepper, to taste
• 1 large egg
• 84 wonton wrappers
• 3/4 cup unsalted butter
• 3 tablespoons chopped fresh sage

Directions

1. 1

   Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.

2. 2

   Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.

3. 3

   Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).

4. 4

   Melt butter in heavy medium skillet over low heat. Add sage; keep warm.

5. 5

   Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.