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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