Agnolotti alla Piemontese

Preparation:

Preparation: Immerse the brain in cold water, free it of all blood filaments and peel the sausage. Put a pan on the heat with 40 g of butter and brown the well-minced brains and sausage, stirring with a wooden spoon and salting lightly: when they have browned on all sides, remove them from the heat. Wash and boil the escarole: chop it and let it flavor, in a pan, with a knob of butter. Also chop the meat. Now combine all the ingredients prepared in a large bowl, mix well, add the nutmeg, salt and eggs, mix carefully and sprinkle with grated Parmesan. When the filling is well blended, cover it: in the meantime prepare the pasta according to the basic recipe. Roll out a first thin sheet of dough on a floured surface with part of the dough; make long rectangles from the pastry, on which you will place the teaspoons of the mixture. Now cover with another rectangle and, with your fingertips, press around all the mounds, so that the two layers of dough stick together well. With the notched wheel, cut out the square-shaped agnolotti. Serve them in broth or seasoned with butter and sage leaves.