Agnolotti & Walnut Sauce

I had my fair share of these in Turin, especially with a nice meat stock drizzled over them. These are simple agnolotti, senza plin (pleat), which is reserved for special occasions. This is  a recipe from one of my favorite British (Italian) chefs, Jacob Kennedy. This is how he ate it at his local trattoria in Rome, Marcello on Via dei Campani.

filling
150 gr cabbage or escarole
25 gr butter
400 gr braised veal & pork
4 sage leaves
80 gr parmesan
1 egg
nutmeg

walnut sauce
100 gr shelled walnuts
60 gr bread weighed without crust
4 tblsp milk
1 tblsp picked oregano leaves (or 5 sage leaves)
80 gr parmesan, freshly grated
150 ml EVOO
300 ml water
maldon sea salt
ground black pepper

crumbled walnuts
freshly grated parmesan

1. to make the filling, boil the greens in salted water until tender; drain well and leave to steam dry out on a cloth; chop finely and squeeze any extra water out in your hands, then fry gently in butter for a few minutes; leave to cool then combine with other ingredients in a food processor until smooth
2. for the agnolotti, cut the rolled pasta into 5 cm rounds and dab a piece of filling the size of a chickpea in the center of each; agnolotti only need two minutes of boiling
3. make walnut sauce by soaking the bread in milk, then combine with the nuts, oregano and parmesan in a food processor; grind well to achieve a finely textured, creamy sauce; add oil then gradually 300 ml water; season with salt and pepper
4. make pasta dough using this blog's "silky pasta" recipe
5. heat the walnut sauce, adding a touch of water if need be; when cooked the sauce should be as thick as cream
6. to serve, put the pasta in the pan with the walnut sauce
7. cook until well coated, serve with parmesan and crumbled walnuts