Summer Wine? Gavi Ricossa!

Ingredients for filling:
1 / 4 rabbit, 500g of veal, 1 onion, 1 carrot, 1 stalk of celery, 2 cloves of garlic, 1 sprig of rosemary, 1 egg, salt, pepper, parmesan, white wine, beef broth.

Season the meat with salt and pepper and brown it, pouring in the white wine during browning. Separately, sauté the vegetables and add the meat when ready. Then add the beef broth and bake for about 1 hour and a half in the oven. Once cooled chop the meat and vegetables.
Reduce the remaining sauce and add to mixture of the egg, salt, pepper and Parmesan.


Ingredients for the dough:
500g of type "00" flour, 5 eggs, 2 egg yolks

Mix the flour with the eggs and roll the dough thin. Stuff with the previously prepared filling and close the top of each agnolotto with a pinch.
Cook the pasta for about 3 minutes and pair it with the sauce.

Ingredients for the sauce:

500g of beef, 100g of sausage, 1 onion, garlic, rosemary, tomato sauce, white wine, salt and pepper


Chop the onion and sauté in a pan with garlic and rosemary. Add the meat and sausage and brown. Season with salt and pepper and add the white wine. Evaporate the wine and add the tomato sauce. Let cook for about 20 minutes.
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