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Here’s a great reason to braise more meat than needed. The other night, I intentionally cooked an extra lamb shank. Today, I decided to make agnolotti DSL plin. I made a pasta dough and, while it was resting, I took the leftover meat along with some sauce, Parmesan and some ricotta (to tame the richness of the filling) and ground this in the food processor. I piped it onto a pasta sheet (only roll and fill one sheet at a time-and roll pasta dough through setting 6). Fold pasta over filling and use your thumb to seal. Using your thumb and forefinger on both hands (I could only use one in order to take the pix), pinch around the filling, creating small pockets of filled pasta. Use a pastry wheel to cut the row of pockets off of the remains pasta sheet, then pull the row away so you can then cut in between each pocket. Slide the filled pasta onto a sheet sprinkled with semolina. Keep going till you use up all of the filling. Refrigerate, uncovered, until ready to cook. More later-