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1
Braise the veal, pork, and rabbit together with aromatics until completely tender. Reserve and reduce the braising liquid separately, skimming fat until it reaches a light glaze. Allow all components to cool overnight in the refrigerator. The filling is ready when it is thoroughly cold and firm to the touch — it must not yield softly at the centre.
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2
Pass the cold braised meats through a fine mincer or chop finely by hand to a cohesive paste. Incorporate the grated Parmigiano and the cooled braising glaze. The mixture should hold its shape when pressed and carry a deep, concentrated savour — taste and correct salt. Refrigerate until needed.
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3
Work the flour and eggs to a smooth dough. Rest, wrapped, for 30 minutes. Pass through a pasta machine, progressively narrowing to setting 7 or 8 of 9, until the sheet is ultra-thin. Held to the light, the shadow of a hand should show through it.
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4
This is where the dish lives or dies. Lay the sheet flat and pipe or spoon small dots of cold filling along one long edge at strict 2 cm intervals. Fold the far edge of pasta over the filling row. With thumb and forefinger, pinch the pasta firmly between each mound — the plin — driving out all air and creating a complete seal at every junction. Trapped air will burst the parcel in the pot. Run a pastry wheel along the folded edge and between each pinch to cut the agnolotti free. Each piece should be small, one to two bites; overfilling is a category error.
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5
Bring a wide pot of salted water to a gentle simmer — not a vigorous boil. Lower the agnolotti in batches and cook until the pasta at the pinch is tender but without any doughy resistance when pressed lightly between two fingers. Vigorous boiling will burst the parcels.
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6
To serve al tovagliolo in bianco: drain and wrap briefly in a clean cloth napkin to absorb surface water, then plate into warm bowls and ladle a small quantity of hot braising glaze or broth over. To serve burro e salvia: foam butter with sage in a wide pan, add the drained agnolotti and turn once. To serve with pan juices: spoon a thin glaze of the reduced braising liquid sparingly over the plated pasta — it is the primary flavour vehicle, not a garnish.