Agnolotti del Plin Italian Pinched Ravioli With Savory Beef Filling

Ingredients

• 1 1/2 pounds (680 g) boneless beef short ribs, excess fat trimmed and cut into 1 1/2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons (28 g) unsalted butter
• 2 cups chopped Savoy cabbage
• 1 small onion (4 ounces; 113 g), finely chopped
• 3 medium cloves garlic, finely minced
• 2 teaspoons minced fresh rosemary
• 1/2 cup (120 ml) dry red wine
• 2 cups (480 ml) homemade beef stock or chicken stock or store-bought low-sodium chicken broth
• 1 ounce (28 g) Grana Padano cheese, finely grated (1/2 cup)
• 1 large egg
• 1/8 teaspoon ground nutmeg
• 8 tablespoons (113 g) unsalted butter
• 1/4 cup (about 30 g) hazelnuts, toasted, skinned, and coarsely chopped
• 1/2 teaspoon plus 2 tablespoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 teaspoons (10 ml) red wine vinegar
• 2 tablespoons minced flat-leaf parsley leaves and tender stems
• 1 Fresh Egg Pasta dough recipe (1 pound), made through step 4

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