Agnolotti with Brown Butter & Rosemary
- 4 oz. fresh spinach, blanched, squeezed dry and roughly chopped
- 2 garlic cloves, blanched in olive oil
- 1/2 tsp. chopped fresh rosemary, plus 1 sprig, about 4 inches long
- 4 oz. prosciutto, ground
- 1 egg plus 2 egg yolks
- 8 oz. ground veal
- 1/2 cup finely grated Parmigiano-Reggiano
cheese, plus more for serving
- Pinch of freshly grated nutmeg
- 1 lb. fresh pasta sheets
- 1 egg, beaten with 1 Tbs. water
- Salt, to taste
- 6 Tbs. (3/4 stick) unsalted butter
Line a baking sheet with a kitchen towel. Lay the pasta sheets on a work surface and cut each one into two 10-inch strips. Spoon 1/2-tsp. dollops of the spinach filling along the center of each strip. Dampen the edges with the beaten egg mixture, then fold the pasta over the mounds. Starting in the middle, press to seal and to remove any trapped air. Cut between the mounds, then place the agnolotti on the prepared baking sheet.
Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Working in batches, add the agnolotti to the boiling water and boil for 2 minutes. Drain in a colander.
In a large sauté pan over medium-high heat, combine the butter and rosemary sprig. Cook until the butter foams and tiny specks of brown are visible. Remove from the heat. Add the agnolotti and toss to coat. Transfer to a serving bowl and sprinkle with cheese. Serve immediately. Serves 4 to 6.