Ingredients:
- for ravioli:
500gr white flour
3 eggs

- for stuffing:
300gr meat stew
200gr pork meat
100gr sausage
100gr beef brain
3 eggs
1 posy chard
grated parmesan
Butter
Salt

Preparation:
Boil chards, squeeze and cook few minutes with butter in a medium pan.
Boil sausage and brain.
Mince well all kind of meat, pour in a medium-mixing bowl and combine with chard, tree tbs parmesan, one pinch nutmeg, a bit salt and eggs.

Mix very well till mixture is uniform.
Knead flour, eggs and water till obtained dough is smooth. Roll in a thinly sheet.
Cut dough in wide straips, place stuffing balls one distant from the other.
Cover with another strip of dough and press with fingertips between stuffing balls.
Cut squares with stuffing in the middle using pastry cutter.

Serve Agnolotti with meat broth or with ragù or other kind of sauce.