Agnolotti del Plin in Broth

1. Prepare the Broth: In a large pot, sear the beef short ribs, beef shin, and chicken leg in a little extra-virgin olive oil until browned on all sides. Add 150 grams of onion (quartered), 100 grams of carrot (roughly chopped), 100 grams of celery stalk (roughly chopped), parsley, whole black peppercorns, and water. Bring to a boil, then reduce heat to a gentle simmer. Skim any foam that rises to the surface. Simmer, partially covered, for 3-4 hours. Strain the broth through a fine-mesh sieve, discarding the solids. Season the broth with 10 grams of salt. Keep the broth warm.

2. Prepare the Filling: Dice the beef chuck, pork loin, and rabbit leg into small pieces. In a large pan, heat extra-virgin olive oil over medium heat. Add 50 grams of finely diced onion, 30 grams of finely diced carrot, and 30 grams of finely diced celery stalk, and sauté until softened, about 5-7 minutes. Add the diced beef chuck, pork loin, and rabbit leg to the pan and brown well on all sides. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Season with 3 grams of salt and ground black pepper. Reduce heat, cover, and cook until the meats are very tender, about 45-60 minutes. Let the cooked meat mixture cool slightly. Pass the meat mixture through a fine-plate meat grinder or finely chop it by hand. Blanch the spinach in boiling water for 30 seconds, then immediately drain and squeeze out all excess water. Finely chop the spinach. In a bowl, combine the ground or finely chopped meat mixture, chopped spinach, diced prosciutto crudo, and 50 grams of grated Parmigiano-Reggiano. Mix thoroughly until well combined.

3. Prepare the Pasta Dough: On a clean work surface, combine the 00 flour and semolina flour. Make a well in the center and crack the large eggs into it. Using a fork, gradually incorporate the flour from the sides into the eggs, mixing until a shaggy dough forms. Knead the dough vigorously for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.