Agnolotti del Plin
Agnolotti del Plin are the most refined filled pasta of the Langhe region: tiny ravioli sealed with a "pinch" (plin in Piedmontese) filled with mixed roasted meats. They are served "al tovagliolo" (on a napkin), seasoned only with roasting juices.
Every Langhe grandmother has her own secret for the filling, passed down from generation to generation.
Preparation
- 1
Mix flour and eggs, knead for 15 minutes. Let rest for 30 minutes.
- 2
Finely chop the meats with the boiled vegetables. Add Parmigiano Reggiano, egg, and nutmeg.
- 3
Roll out the dough thin and place small portions of filling at regular intervals.
- 4
Fold the dough and "pinch" between each filling to seal.
- 5
Cut with a pastry wheel between each plin.
- 6
Cook in broth or salted water for 2-3 minutes.
- 7
Dress with melted butter and sage or roasting juices.
Chef's Tips
The best filling is made with leftover mixed roasts. The "plin" pinch must be firm to seal well.