Ingredients

1 large chicken thigh with skin and bones

1 8-ounce boneless veal rib chop

1 8-ounce piece pork tenderloin

1 celery stalk, coarsely chopped

1/2 carrot, peeled, coarsely chopped

1/2 onion, cut into wedges

4 large fresh sage leaves

1 large sprig fresh rosemary

3 tablespoons extra-virgin olive oil

1 tablespoon butter

1 large shallot, minced

6 ounces fresh spinach leaves (about 6 cups packed)

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

Pasta dough

• 1 3/4 cups (or more) all purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• 3/4 cup (1 1/2 sticks) butter
• 8 fresh sage leaves, chopped
• Parmesan cheese shavings

Description

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