Agnolotti Del Plin With Gorgonzola Cream

Preparation:

Preparation: Brown the minced meat in a pan with the oil and sauté diced carrot and celery. Mix the flour with the eggs; roll out the dough with the special machine, cut into squares and fill them with the mixture obtained. Close by pinching the dough, form the agnolotti and cook them in boiling salted water. On the side, melt the gorgonzola in a non-stick pan, stir the agnolotti into the cream obtained, garnish with a carrot julienne and serve.