Braised Shallot & Grana Padano Agnolotti del Plin (Continuation)

Add the strained braising liquid to a saucepan and simmer briefly over medium heat until it coats the back of a spoon. If you’re low on liquid, add a little more stock and reduce. Stir in the cream and simmer again until slightly thickened. Season to taste with salt and pepper.

Cook the agnolotti in well-salted water for about 2 minutes, then transfer directly to the sauce. Over low heat, add the butter and toss gently to combine until melted. Add a little pasta cooking water to loosen, if needed. Serve immediately, topped with a generous dusting of Grana Padano and some fresh thyme.