Agnolotti Gobbi With Butter, Sage And Raschera

Preparation:

Preparation: Brown the minced meat in a pan with the oil and the coarsely chopped escarole. Season with salt. Mix the flour with the egg. Roll out the thin sheet, cut into large squares and fill them with the previously obtained mixture. Close, form the agnolotti pressing well on the sides to form a hump in the center. Cook the agnolotti in boiling salted water, drain and toss them in a pan with the butter, sage and breadcrumbs. Serve with a generous sprinkling of raschera.