Agnolotti Al Burro E Salvia - cooking recipe

Ingredients

Pasta
5 cups flour
8 egg yolks, plus
2 egg whites (you want 5 eggs' worth of volume)
Filling
12 ounces cooked pot roast, lightly seasoned
6 ounces roast pork loin
3 ounces mild sausage, ground
4 ounces chicken, cooked and cubed
2 tablespoons unsalted butter
6 cabbage leaves
1 1/4 cups parmigiano-reggiano cheese, freshly grated
3 eggs
1/8 teaspoon nutmeg, freshly grated
salt, to taste
Cooking
2 cups meat broth
1/2 cup unsweetened butter, melted
1/2 cup fresh sage
parmigiano or grana padano, freshly grated and to taste
white truffle, to taste (if you're lucky)

Preparation

Make the dough from the flour and the eggs (like a bread dough) and put it in a bowl, cover it with plastic wrap, and let it sit until it has risen.
In the mean time, blanch the cabbage, drain it, squeezing well to extract moisture, and mince it. Then saute it until done in the butter. Take out the cabbage and set aside.
Brown the sausage and when brown add cooked meats together and heat until hot.
Mince the cooked meats quite finely (if need be you can blend them, but be careful not to make a paste). Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture, seasoning it to taste with salt, pepper and nutmeg.
Take the pasta dough and roll it out dime-thin. Cut the sheet into two equal-sized pieces, dust one lightly with corn meal, roll it up, and cover it so it stays moist.
Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut, putting the dots in rows that are about an inch apart (I have seen agnolotti that are smaller).
Unroll the other sheet, shake off the corn meal, and lay it over the first.
Tamp the sheet down well around the filling, so it sticks, and cut the agnolotti free with a serrated pasta wheel.
Come time to cook them, heat the butter in a pan with the sage, and remove it from the flames when the sage begins to whisper (you don't want to brown the butter or burn the sage).
In the meantime, bring broth to a boil.
Boil the agnolotti in broth, skimming them off, into a serving bowl, as soon as they rise to the surface.
Season them with the butter and sage, and serve with freshly grated cheese, and thinly sliced truffle, if you have it.