Traditional Agnolotti del Plin with Roast Jus

Make the Agnolotti Dough

1. On a clean surface or in a large bowl, make a well with the flour. Crack the eggs into the well.
2. Whisk the eggs gently with a fork, gradually incorporating the flour from the edges until a shaggy dough forms.
3. Knead the dough by hand for about 10-15 minutes until smooth, elastic, and firm. If the dough is too sticky, add a little flour; if too dry, a tiny bit of water.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or in the refrigerator for up to 2 days.

Prepare the Filling and Roast Meats

1. Roast beef, pork, and veal together with aromatic vegetables (like carrots, celery, onion) until tender and deeply browned. Reserve the roasting juices for the sauce.
2. Once cooled slightly, finely chop the meats. Combine the chopped meats with the grated Parmesan cheese, softened butter, nutmeg, salt, and pepper in a bowl. Mix well until thoroughly combined.

Assemble the Agnolotti

1. Divide the rested dough into 2-3 portions. Working with one portion at a time (keep the others covered), roll it out very thinly using a pasta machine or a rolling pin until you can almost see your hand through it. Aim for a thickness of about 1mm.
2. Place small spoonfuls (about 1/2 tsp) of the filling mixture along the length of the pasta sheet, spacing them about 2-3 cm apart.
3. Fold the pasta sheet in half or in thirds lengthwise (depending on the pasta machine width or desired shape) to enclose the filling, pressing gently between the mounds of filling to remove air pockets.
4. Using your thumb and index finger, pinch the dough firmly to seal it, creating small, individual pockets of filling. Cut the individual agnolotti with a fluted pasta cutter or a knife. Aim for a 'plin' or 'pinch' effect.
5. Place the shaped agnolotti on a lightly floured baking sheet or tray, ensuring they don't touch. Repeat with the remaining dough and filling.

Make the Roast Jus

1. In a small saucepan, gently warm the reserved roasting juices over medium-low heat.
2. Whisk in the unsalted butter until melted and emulsified, creating a light, glossy sauce. Season with salt and pepper if needed.

Cook the Agnolotti

1. Bring a large pot of salted water to a rolling boil.
2. Carefully add the fresh agnolotti to the boiling water. Cook for 2-4 minutes, or until they float to the surface and the pasta is al dente. Fresh pasta cooks very quickly.
3. Using a slotted spoon or spider strainer, gently lift the cooked agnolotti from the water.

Serve

1. Add the drained agnolotti directly to the saucepan with the warm roast jus. Toss gently to coat each piece.
2. Serve immediately in shallow bowls. Garnish with a little extra freshly grated Parmesan cheese if desired.