Agnolotti del Plin

The story

Agnolotti del Plin is rooted in Piedmont. Agnolotti del plin are small filled pasta parcels from Piedmont. The word plin refers to the pinch used to seal and shape the pasta, and the filling traditionally made practical use of cooked or roasted meats from the household kitchen. They are famous for their tiny size and concentrated filling, which demand careful handwork. The pasta may be served with roasting juices, butter and sage, or in other restrained ways that allow the filling and thin pasta to remain central. The dish is closely connected to Piedmontese festive and family cooking, where filled pasta often marks special occasions. Its precise pinched shape is also an example of how regional pasta craftsmanship creates identities that go far beyond generic 'ravioli'.

Ingredients

• Main
• ingredientFor the pasta dough:
• 150 g Italian 00 flour300 g Italian 00 flour
• 1.5 piece eggs3 large eggs, about 165 g without shells
• 0.25 tsp salt1/2 tsp fine salt
• ingredientFor the filling:
• 75 g veal shoulder150 g veal shoulder, diced
• 75 g pork loin or pork shoulder150 g pork loin or pork shoulder, diced
• 50 g rabbit or chicken thigh100 g rabbit or chicken thigh, diced
• 20 g butter40 g butter
• 0.5 tbsp olive oil1 tbsp olive oil
• 0.5 piece onion1 small onion, finely chopped
• 0.5 piece carrot1 small carrot, finely chopped
• 0.5 piece celery stick1 small celery stick, finely chopped
• 40 ml dry white wine80 ml dry white wine
• 60 ml light meat stock120 ml light meat stock
• 40 g spinach or chard80 g cooked spinach or chard, squeezed dry and chopped
• 0.5 piece egg1 large egg
• 25 g Parmigiano Reggiano50 g Parmigiano Reggiano, finely grated
• 0.5 piece pinch nutmeg1 small pinch freshly grated nutmeg
• 0.38 tsp salt3/4 tsp fine salt, plus more for pasta water
• 0.13 tsp black pepper1/4 tsp black pepper
• for garnish To serve:To serve:
• 30 g butter60 g butter
• 4 piece sage leaves8 sage leaves
• 15 g Parmigiano Reggiano30 g Parmigiano Reggiano, finely grated

Method

1. Make and rest the dough

   Mix 300 g 00 flour with 3 eggs and 1/2 tsp salt, knead for 8 to 10 minutes until smooth, then wrap and rest for 30 minutes.

   Look for: The dough should feel smooth, elastic and not sticky. Tip: If the dough feels dry, wet your hands and knead again rather than pouring in lots of water. Avoid: Do not roll the dough before it has rested.

2. Braise the filling meats

   Soften onion, carrot and celery in butter and olive oil, add the diced meats, brown lightly, add wine, reduce, then add stock and cook covered until tender.

   Look for: The meat should be tender and the pan juices reduced but not dry. Tip: Scrape the pan well after adding wine because the browned bits carry flavour. Avoid: Do not boil hard; harsh heat makes the meat tough.

3. Mix the filling

   Cool the cooked meat, chop finely, then mix with squeezed greens, egg, Parmigiano Reggiano, nutmeg, salt and pepper.

   Look for: The filling should hold together on a spoon without leaking liquid. Tip: Pulse briefly if using a processor; do not turn the filling into paste. Avoid: Wet greens make the filling loose and can split the pasta.

4. Shape the plin

   Roll thin pasta sheets, add small mounds of filling, fold over, press out air, pinch between each mound and cut into small parcels.

   Look for: Each parcel should be sealed, small and visibly pinched. Tip: Use the side of your hand or fingers to press firmly between the mounds before cutting. Avoid: Air pockets and overfilling are the main reasons parcels burst.

5. Cook gently

   Cook the agnolotti in gently boiling salted water for 3 to 4 minutes until tender and floating.

   Look for: The pasta should float and the sealed edges should look tender. Tip: Use a wide pan so the parcels have room to move. Avoid: A violent boil can tear fresh filled pasta.

6. Finish with butter and sage

   Melt butter with sage, add the drained agnolotti and a splash of pasta water, then toss gently and serve with Parmigiano Reggiano.

   Look for: The butter should lightly coat the pasta and smell of sage. Tip: Lift the pasta with a slotted spoon rather than draining aggressively. Avoid: Do not fry the sage until bitter or let the butter burn.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.