Agnolotti del Plin

Name: Agnolotti del Plin
Yield: 3 servings
Cuisine: Italian
Ingredients: 300g '00' flour and 3 eggs, for the pasta; 300g mixed roast veal, pork and rabbit, minced; A handful of cooked spinach or escarole; 50g grated Parmesan; 1 egg, for the filling; Butter and sage leaves, or roasting juices

Agnolòt dël plin/ahn-yoh-LOT-tee del PLEEN/

Also known as: Agnolotti al Plin, Plin, Piedmontese Pinched Ravioli

About this dish

Tiny pinched pasta parcels filled with roast meats and greens, served with butter and sage or the meat's own juices.

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Ingredients

🌾300g '00' flour and 3 eggs, for the pasta

🥩300g mixed roast veal, pork and rabbit, minced

🥬A handful of cooked spinach or escarole

🧀50g grated Parmesan

🥚1 egg, for the filling

🧈Butter and sage leaves, or roasting juices

Method

Serves 3

Make an egg pasta dough, rest it, then roll very thin.

Mix the meats, greens, Parmesan and egg into a filling.

Pipe small dots of filling in a line, fold the pasta over and pinch between each dot.

Cut into small parcels with a fluted wheel.

Boil for 2–3 minutes and serve with sage butter or roasting juices.

✓ What Makes it Authentic

Agnolotti del plin come from the Langhe and Monferrato in Piedmont; 'plin' means 'pinch' in Piedmontese.

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