📝 About This Recipe
Hailing from the Langhe region of Piedmont, Agnolotti del Plin is a masterpiece of Italian culinary heritage, named after the characteristic 'pinch' (plin) used to seal the pasta. Unlike larger ravioli, these tiny, jewel-like parcels are traditionally stuffed with a savory mixture of roasted meats and greens, then served in a delicate butter and sage sauce. This recipe captures the authentic soul of Northern Italy, offering a rich, melt-in-your-mouth experience that is both rustic and incredibly refined.
🥗 Ingredients
The Pasta Dough
- 400 grams 00 Flour (sifted)
- 12 large Egg Yolks (room temperature)
- 1 Whole Egg (room temperature)
- 1 teaspoon Extra Virgin Olive Oil
The Meat Filling
- 200 grams Veal Shoulder (cubed)
- 200 grams Pork Loin (cubed)
- 150 grams Spinach (blanched, squeezed very dry, and chopped)
- 100 grams Parmigiano Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 clove Garlic (minced)
- 1/2 cup Dry White Wine (such as Arneis or Gavi)
The Sauce and Garnish
- 100 grams Unsalted Butter (high quality European style)
- 8-10 pieces Fresh Sage Leaves
- 2 tablespoons Beef Jus or Stock (optional, for depth)
- to taste Salt and Black Pepper
👨🍳 Instructions
-
1
Make the dough: Mound the flour on a wooden board, create a deep well, and add the egg yolks, whole egg, and olive oil. Slowly incorporate the flour into the eggs using a fork until a shaggy dough forms.
-
2
Knead the dough by hand for at least 10 minutes until it is silky, elastic, and smooth. Wrap tightly in plastic wrap and let rest at room temperature for at least 1 hour.
-
3
Prepare the filling: In a heavy-bottomed pan, sear the cubed veal and pork in a little olive oil until browned. Add the garlic and deglaze with white wine, simmering until the liquid is reduced by half.
-
4
Cover the meat and cook on low heat for 30 minutes until tender. Let cool slightly, then pulse the meat in a food processor with the blanched spinach until finely ground but not a paste.
-
5
Transfer the meat mixture to a bowl. Fold in the Parmigiano Reggiano, nutmeg, salt, and pepper. The mixture should be compact and flavorful. Transfer to a piping bag with a small plain tip.
-
6
Roll the pasta: Cut the dough into quarters. Using a pasta machine, roll one piece at a time down to the thinnest setting (usually 8 or 9) until translucent.
-
7
Pipe the filling: Lay the pasta sheet on a floured surface. Pipe small mounds of filling (the size of a hazelnut) in a straight line along the bottom half of the sheet, spaced about 1.5 cm apart.
-
8
The Fold: Fold the top half of the pasta over the filling. Press firmly around each mound to remove air, creating a long cylinder of encased mounds.
-
9
The Plin: Using your thumb and forefinger, 'pinch' the pasta between each mound of filling to seal them. This creates the signature pleat.
-
10
Cut the pasta: Using a fluted pasta cutter, trim the long edge of the sheet, then cut across the pinches to separate each agnolotto. They should look like tiny rectangular pouches with a ruffled edge.
-
11
Boil the pasta: Bring a large pot of salted water to a gentle boil. Drop the agnolotti in; they are fresh and thin, so they only need 2-3 minutes until they float to the surface.
-
12
Make the sauce: While pasta boils, melt the butter in a large skillet until it begins to foam. Add the sage leaves and fry until fragrant and slightly crisp. Add a splash of pasta water or beef jus to emulsify.
-
13
Finish: Use a slotted spoon to transfer the agnolotti directly into the butter sauce. Toss gently for 1 minute to glaze each piece perfectly.
💡 Chef's Tips
Always use a wooden board for kneading dough; it adds a micro-texture that helps sauce cling to the pasta. Ensure the filling is quite dry; if it's too wet, the delicate pasta skins will tear during cooking. Don't skip the resting time for the dough, or it will be too elastic and spring back when you try to roll it thin. If you don't have a piping bag, use two small spoons, but the 'Plin' technique is much easier with piped filling. For an ultra-authentic version, serve the agnolotti 'al tovagliolo'—boiled and served dry inside a folded linen napkin to appreciate the pure flavor of the pasta and filling.
🍽️ Serving Suggestions
Pair with a robust Piedmontese red wine like a Barolo or a Barbera d'Alba. Serve as a 'Primi' course followed by a light veal roast or braised meats. Top with a generous grating of fresh black truffles if they are in season. Provide extra freshly grated Parmigiano Reggiano on the side for guests to sprinkle. A simple side of roasted root vegetables complements the earthy flavors of the meat filling.