Method
- Mince roast meat and greens very finely.
- Bind with Parmigiano, yolk, nutmeg, salt, and pepper.
- Pipe small dots of filling along a pasta sheet.
- Fold the sheet over, press out air, and pinch between each mound.
- Cut into small parcels and cook in simmering salted water.
- Dress with butter and sage or roast juices.
Cook's note: The filling should be savory and fairly dry; wet filling makes sealing difficult.