Plin are the typical fresh stuffed pasta of Piedmont. Particularly popular in the Langhe and Monferrato area, they are a kind of ravioli, seasoned with braised meat, such as the leftovers of Brasato al Barolo.
What distinguishes them from other stuffed pastas are their small size and characteristic shape. Their name derives from this: in order to make them, the Agnolotto is given a pizzicotto, Plin in Piedmontese dialect. This is the origin of the characteristic ravioli.
The term Agnolotti derives from the round mold used in the past to shape ravioli. It was in fact an innovation the advent of Agnolotti del Plin, which differed from the classics. From the rectangular base, with the pizzicotto, the characteristic shape is given.
The dough must be very thin, because by folding on itself it could result too hard during cooking. It is a stuffed pasta versatile in its seasonings, even though the traditional versions are accompanied by a sugo di arrosto (roast sauce).
Even the fillings have been modernized in recent years and it is not uncommon to find Agnolotti del Plin Cacio e Pepe or stuffed with vegetables.
Mix egg yolks with flour until smooth. Cover and leave to rest for 30 minutes.
Cut the meat into pieces and flour them. Then sieve it.
Fry the onion in oil and add the meat.
Fry the onion in oil and add the meat.
Cook for about 1 hour and 30 minutes.
Chop the filling and add parmesan cheese, salt and pepper.
Chop the filling and add parmesan cheese, salt and pepper.
Place the filling and shape the Plin
Cook in salted water and season to taste
For a light condiment, that makes the best taste of Agnolotti del Plin, use a simple butter and sage.
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