Agnolotti With Sage Butter - Trattoria I Bologna, Italy

1. 1

   Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.

2. 2

   Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.

3. 3

   Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).

4. 4

   Melt butter in heavy medium skillet over low heat. Add sage; keep warm.

5. 5

   Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.

* Per serving · 4 servings · Values may vary.