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Ingredients

• Servings: 6
• 4 oz fresh Arugala, blanched and squeezed dry (Chop rough)
• 1 oz Chopped Parsley
• 1 shallot minced
• 4 oz Prosciutto chopped or ground
• 1/4 tsp chopped sage
• 1 egg plus 1 yolk
• 1/2 cup finely grated Grana Padano
• 1/2 lb ground veal
• A couple of pinches of mace
• 1 1/4 - 1 1/2 lbs fresh pasta sheets (For those living in San Diego, I cheat and buy pasta sheets at Assenti's Pasta in Little Italy, near the Mona Lisa Deli where I find my Vialone Nano, Arborrio and Carnaroli rice for Risotto)
• 1 egg + 1 TB water beaten for wash
• Kosher Salt & Pepper
• 6 TB unsalted butter
• 14 Whole Sage leaves
• 1/4 cup toasted Walnuts
• Shaved Parmagiano-Reggiano for garnish

Description

Bakespace