Ingredients:
- for stuffing
500gr veal roast
500gr pork roast
200gr grated parmesan
1 glass red wine
2 eggs
Vegetable broth
1 onion
Olive oil
Rosemary
Nutmeg
1 posy spinach
Salt and pepper

- for dough (Agnolotti)
500gr white flour
3 egg yolks
1 whole egg
1 pinch salt
1 little cup warm water

Preparation:
Brown two roast pieces with oil, a rosemary twig, sliced onion using medium heat.
Season with salt, wet meats with red wine and raise heat to evaporate wine a bit.

Add 1-2 vegetal broth deepers.
Cover and cook for 2 hours using low heat, stir from time to time.
In the meanwhile steam spinach for some minutes.

When roast is ready, process meats with a mincer, pour in a medium-mixing bowl and combine with minced spinach, grated parmesan, salt, pepper, nutmeg and whole eggs.
Mix well.
Prepare dough.

Over a wodden table, make a small fountain with flour, make a hole in the middle and pour inthere one pinch salt, tree egg yolks and one whole egg.

Knead dough very well with hands, roll a thinly sheet.

Cut large strips of dough and place small balls of stuffing 3/5cm one from the other.
Cover stuffed strip with another strip and press between stuff balls using fingertips.
Cut ravioli using pastry cutter and, before separate agnolotti press dough in between making a small pinch: the plin.
Cook agnolotti for few minutes in abundant boiling and salted water, place over a serving pan and cover with roast sauce used for stuffing.

Add butter and mix.
Serve coverd with parmesan