Piedmontese Agnolotti del Plin
Agnolotti del plin are small Piedmontese ravioli with thin pasta, sealed with their distinctive pinch and filled with roasted meats, escarole and Parmigiano.
Ingredients
For 4 personeFor the pasta
For the filling
For the soffritto
To finish
Before you start
Method
Cook the escarole
Boil the escarole in boiling water, drain it, leave it to cool and chop it finely.
Prepare the meats
Chop the onion, carrot and celery, then fry them in oil with the garlic, rosemary and bay leaves. Add the meats, brown them, season with salt and pepper.
Cook the filling
Lower the heat and cook the meats slowly, adding a little water or stock if necessary.
Finish the filling
Leave to cool, mince the meats and combine them with the escarole, egg and Parmigiano.
Prepare the pasta
Knead the flour, eggs, egg yolk and water. Work well and roll out a very thin sheet of pasta.
Shape the plin
Arrange small dollops of filling, fold over the pasta sheet and seal each agnolotto with the characteristic pinch, the plin. Cut with a fluted pastry wheel.
Rest and cook
Leave to rest in a cool place, then cook in plenty of salted water for a few minutes.
Serve plain or with the roasting juices.
Good to know
Tips
Roll the pasta very thinly and work quickly to prevent it from drying out. The filling must be cold before shaping.
Variations
The filling for agnolotti varies greatly throughout Piedmont: Monferrato, Turin, Canavese, Tortona and Alessandria all have different versions.
Storage
Uncooked agnolotti can be stored for a few hours in the refrigerator on a floured tray, or frozen well separated.
Behind this recipe
Piemonte Italia describes agnolotti del plin as small agnolotti with very thin pasta sealed with a pinch, typical of the Alta Langa and now widespread throughout Piedmont.
