King Umberto's Agnolotti

Preparation:

Preparation: Put the ingredients for the preparation of the fresh pasta on the pastry board. Then let the dough rest for 30 minutes, covering it with a damp cloth. In the meantime, wash and drain the cabbage leaves thoroughly, then cut them into strips. Put the butter on the fire in an earthenware saucepan and let the finely chopped garlic and onion wither. Thinly slice the veal and pork and add them to the mince. Brown everything, then add the cabbage, bay leaves, rosemary, a few sage leaves, a pinch of salt, a pinch of pepper and a little grated nutmeg. Sprinkle with the white wine and cook for 20-25 minutes, stirring occasionally. When cooked, the sauce must be completely dried. Remove the odors and pass the rest through the mincer, together with the ham. Collect the mince in a bowl. Finally add the Sbrinz and the egg, then mix the mixture, stirring with a wooden spoon. After having rolled out the dough in one or more thin layers on a floured surface, prepare the agnolotti. Boil them in boiling salted water, drain them, season them with the remaining melted butter to a hazelnut color and perfume them with a few fresh sage leaves.