Agnolotti With Sage Butter - Trattoria I Bologna, Italy - cooking recipe

Ingredients

2 teaspoons olive oil
8 ounces ground beef
4 ounces ground pork
1/2 cup finely chopped fresh spinach leaves
1 cup freshly grated parmesan cheese
salt, to taste
ground black pepper, to taste
1 large egg
84 wonton wrappers
3/4 cup unsalted butter
3 tablespoons chopped fresh sage

Preparation

Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.