Ingredients: for the Pasta: 400g fine white flour, 3 eggs, salt, water as much as will suffice. For the stuffing: 200g roasted chicken, 150g roasted veal, 200g row ham, 1 white truffle, grated Parmesan, 1 knob of butter, 2 eggs, salt and pepper

Preparation:
Mince together the different kinds of meat and the ham, put them in a bowl and add the two eggs, a two spoonful of grated cheese, salt and pepper, melted butter, and a half truffle cut into fine slices.

You should obtain a creamy and smooth mixture, then you can stuff the ravioli. Use the rest of the truffle to garnish the cooked agnolotti, together with melted butter and grated Parmesan.


season: autumn
suggested wine: Barbera