Meat agnolotti with butter and sage

Preparation:

Preparation: Brown the diced meat and the skinless sausage in a pan with some oil. Blanch the spinach, blend it and mix it with the meat. Mix the flour with the eggs, roll out the dough, cut into squares, fill them with the mixture previously obtained, form the agnolotti and cook them in boiling salted water. Drain, sauté in a pan with the butter and sage, then sprinkle with plenty of parmesan and serve.