Try this veal-stuffed pasta dish

Dough Steal This Recipe® step-by-step Instructions

1. Sift together and then mound 3 cups of the flour in the center of a large wooden cutting board

2. Make a well in the middle of the flour and add the eggs

3. Using a fork beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well

4. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape

5. The dough will come together when half of the flour is incorporated

6. Start kneading the dough with both hands, using the palms of your hands

7. Knead for about 15 minutes, adding any of the remaining flour if necessary to create a cohesive mass

8. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits

9. Lightly reflour the board and continue kneading for 6 more minutes

10. The dough should be elastic and a little sticky

11. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature

Filling Steal This Recipe® step-by-step Instructions

1. In a 12-inch saucepan, add 1 tablespoon of butter over high heat until hot but not smoking

2. Add the garlic and rosemary, and let cook until the garlic is light golden brown, about 5 minutes

3. Add the veal, and cook for about 8 to 10 minutes

4. Season with salt and pepper, to taste (do not be afraid to let the meat begin to caramelize a bit)

5. In a fitting pot, melt the remaining butter

6. Add Savoy cabbage and 1/4 cup of water

7. Cover with a lid and cook until cabbage is very tender

8. Chop in food processor until almost smooth

9. Let the veal cool until room temperature, then place in a large mixing bowl

10. Stir in the Parmigiano, Savoy cabbage, veal broth, a pinch of nutmeg, and salt and pepper to taste

11. Use a wooden spoon to mix until well combined

12. Set aside

Agnolotti dal Plin Steal This Recipe® step-by-step Instructions

1. Cut the pasta dough into three equally sized pieces

2. Re-wrap two of the pieces in plastic wrap and set aside

3. Begin working with one of the unwrapped pieces of dough

4. On a lightly floured work surface, use a floured rolling pin to roll out the pasta dough until it is 1/8-inch thick (you can also use a pasta machine and roll out the dough on its thinnest setting)

5. Lay the resulting pasta sheet on a lightly floured surface with a long side facing you

6. Trim the edges so they are straight

7. Using a tablespoon, scoop equally sized spoonfuls of the filling and place along the bottom half of the pasta sheet, leaving a 1 1/2-inch border of dough at the bottom and sides: each dollop of filling should be approximately 1 1/2-inches away from the next

8. Pull the top edge of the pasta down and over the filling

9. The dough should form 1 large pocket over the dollops of filling

10. Seal the agnolotti by gently carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet; don't drag your finger along the dough to seal, or you risk ripping the dough

11. When it is sealed, there should be about 1/2-inch of excess dough visible along the bottom of the mounds of filling (where you sealed it); be certain that you are sealing tightly while pressing out any pockets of air

12. Seal the left and right ends of the dough

13. Starting at one end of the dough, place the thumb and forefinger of each hand together as if you were going to pinch something and, leaving about 1-inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about 3/4-inch of "pinched" are between each pocket of filling

Note: It is important to leave this much "pinched" area between the agnolotti, or when the agnolotti are separated, they may come unsealed

14. Run a sharp knife or crimped pastry wheel along the bottom edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet; don't cut too close to the filling, or you risk breaking the seal

15. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you

16. Working quickly, place the agnolotti on a baking sheet dusted with a thin layer of cornmeal, which will help prevent sticking; don't let the agnolotti touch each other, or they may stick together

17. Repeat with the 2 remaining dough balls until the entire bowl of filling has been used

18. Let the shaped agnolotti rest for 24 minutes

19. Bring 6 quarts water to a rolling boil, and add 2 tablespoons salt

20. Add the agnolotti to the water and cook until tender, about 4 minutes total

21. Drain well and toss with a sauce or ragu of your choice or a combination of beef broth and butter

22. Sprinkle with Parmigiano Reggiano and serve

For complete nutritional information please go to www.stealthisrecipe.com