For the pasta: 500 g/ 17 oz. flour, 6 eggs, 4 egg yolks, salt. For the filling: half rabbit, 500 g/ 17 oz. of veal, 2 onions, 5 cloves of garlic, 2 sprigs of rosemary, 100 g/ 305 oz. rice, extra virgin olive oil, a cabbage, 2 eggs, meat broth, grana padano, salt and pepper. For the ragù: 200 g/ 7 oz. sausage, 300 g/ 10.5 oz. chicken livers, 1 onion, 1 carrot, 3 cloves of garlic, rosemary, sage, salt and pepper. For the tomato sauce: 6 ripe tomatoes, 3 shallots, a clove of garlic, a bay leaf, extra virgin olive oil, salt and pepper.
For the pasta: sift the flour on the table and put the eggs in the middle with oil and salt. Whip the ingredients in the middle of the flour fountain and with a circular movement add more flour until you will have a dense dough. Then, with your hands, spread the flour still present on the edge over the mixture, collecting all and, if necessary, adding a little water to obtain an elastic dough. At this point form a ball, wrap it in a cloth, then let it rest for an hour at the window. Form some pasta loaves, then energetically rotate the rolling pin vigorously by pulling the very fine dough. Put on the first dough many little heaps of stuffing at a distance of 5 or 6 centimetres from each other, then fold and press the dough well around the heaps of stuffing with the fingers. Then cut the agnolotti with the special wheel tool. For the filling: after salty and peppery the meat, brown in a pan for 10 minutes, then add the chopped onions, garlic, rosemary, cabbage and rice. Put the pan in the oven and occasionally wet with the meat broth, cooking for about an hour and a half at 200 ° C. When the cooking is over, let it cool and chop everything. Add the eggs and grated cheese, season with pepper and salt and obtain a fairly consistent dough. For the tomato sauce: sauté the shallots, the garlic and the bay leaf. Peel the tomatoes, remove the seeds, cut them into small pieces and cook everything on a low heat for about an hour. For the ragù: fry the chopped vegetables and vegetables in the pan for 5/6 minutes, add the sausage and the livers reduced to small pieces, add salt and pepper, then continue cooking for 15 minutes. Finally, add the previously prepared tomato sauce. Cook the agnolotti for 5 minutes and season with the sauce.