Agnolotti del Plin with Braised Beef Ragu

Prepare the Braised Beef Filling

1. 1In a Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Season beef chuck with salt and pepper and sear on all sides until browned. Remove beef and set aside.
2. 2Add chopped celery, carrot, and onion to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. 3Stir in the tomato paste and cook for 1 minute until fragrant.
4. 4Return the beef to the pot. Add red wine and beef broth. Bring to a simmer, then reduce heat to low, cover, and braise for 2.5 to 3 hours, or until beef is very tender.
5. 5Remove the beef from the pot and set aside to cool slightly. Strain the cooking liquid from the vegetables into a bowl. Shred the beef finely or mince it. Discard the cooked vegetables.
6. 6Once the beef is cool enough to handle, mix it with 1/2 cup of the reserved cooking liquid and 1 tbsp of the drained vegetable essence (if desired for extra flavor, optional). Season with salt and pepper. The filling should be moist but not wet. Cover and refrigerate until needed.

Make the Egg Pasta Dough

1. 1On a clean work surface, mound the flour and make a well in the center. Add the eggs, egg yolk, and salt to the well.
2. 2Using a fork, gently whisk the eggs and gradually incorporate the flour from the sides of the well until a shaggy dough forms.
3. 3Knead the dough by hand for 8-10 minutes until it is smooth, elastic, and firm. If it's too sticky, add a little more flour; if too dry, a tiny bit of water.
4. 4Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Assemble the Agnolotti del Plin

1. 1Divide the pasta dough into 2-3 portions. Working with one portion at a time (keep the rest covered), roll it out thinly using a pasta machine or a rolling pin until it's almost translucent. Aim for a thickness of about 1-2mm.
2. 2Lay the pasta sheet on a lightly floured surface. Place small amounts (about 1/2 teaspoon) of the beef filling along the lower half of the pasta sheet, spaced about 1 inch apart.
3. 3Fold the top half of the pasta sheet over the filling to meet the bottom edge. Press gently around each mound of filling to seal and expel any air.
4. 4Using your index finger and thumb, pinch the pasta dough between each mound of filling, creating individual agnolotti. The 'plin' pinch should be firm enough to seal the filling completely. You can then separate them by cutting with a fluted wheel or by pinching apart.
5. 5Place the formed agnolotti on a lightly floured baking sheet or tray as you work, ensuring they don't touch each other. Repeat with the remaining dough and filling. Keep covered to prevent drying.

Make the Ragu and Cook the Agnolotti

1. 1In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the chopped celery, carrot, and onion for the ragu. Cook until softened, about 8-10 minutes.
2. 2Stir in the tomato paste and cook for 1 minute until fragrant. Deglaze with a splash of the reserved cooking liquid from the beef filling if desired.
3. 3Add the shredded beef filling to the skillet. Pour in the 2 cups of beef broth and bring to a simmer. Let it cook gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded. Season with salt and pepper to taste.
4. 4Bring a large pot of salted water to a rolling boil. Carefully add the agnolotti to the boiling water. Cook for 3-5 minutes, or until they float to the surface and the pasta is cooked al dente. Do not overcrowd the pot; cook in batches if necessary.
5. 5Using a slotted spoon or spider strainer, gently remove the cooked agnolotti from the water and transfer them directly into the ragu sauce. Toss gently to coat.