Agnolotti Veal and Escarole Ravioli
Ingredients
- 3 cups flour, plus more
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 5 eggs
- 1⁄2 head escarole, cored, chopped, and washed
- 3 tbsp. unsalted butter
- 4 oz. ground veal
- 1⁄4 cup freshly grated Parmesan
- 1⁄4 tsp. freshly grated nutmeg
- 1 egg white
- Freshly ground black pepper, to taste
- 5 cups chicken broth, for serving
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