Preparation

• Knead a smooth pasta dough from the wheat flour, durum wheat semolina, eggs and egg yolk. Wrap in cling film and leave to rest in a cool place for at least 15 minutes.
• Chop the roast pieces very finely in a food processor (cutter) or by hand with a knife; add a little gravy if necessary so that the stuffing does not get too dry. Season to taste with salt and black pepper.
• Roll out the pasta dough into a 10 cm wide sheet by hand or using a pasta machine. Place a teaspoon of the meat filling in the lower third of each strip, 3.5 cm apart. Fold in the mounds of filling by flattening the top edge of the dough with a knife or pastry wheel and then pressing the gaps between the mounds of filling together with two fingers.
• Now fold the filled half onto the "empty" half of the dough and separate the individual agnolotti with a knife or pastry wheel; this creates pretty little "plin" that resemble a little bag or a belly button.

Preparation

• Bring the stock to the boil in a large casserole dish.
• Boil the "plin" in salted water, lift out and immediately toss in the gravy.
• Serve on pre-warmed plates and finish with chopped parsley.