How to make Agnolotti Pasta (Agnolotti del Plin)

Agnolotti del Plin, a traditional pasta from the Piedmont region of Italy, combines delicate pasta dough with a rich, flavorful filling. These tiny, hand-pinched pockets of joy are perfect for impressing guests or treating yourself to an authentic Italian meal.

Why You'll Love This Recipe

• Authentic Italian Flavor: Straight from the Piedmont region, this Agnolotti pasta brings classic Italian traditions to your kitchen.
• Perfect for Special Occasions: Handmade pasta always makes an impressive statement.
• Customizable Filling: Easily adapt the filling to suit your taste preferences or dietary needs.
• Fun to Make: Folding and pinching the agnolotti is a rewarding and therapeutic process.

For more fresh pasta recipes, check out also these guides:

• How to make perfect handmade Ravioli (complete step-by-step guide)
• How to make Pappardelle Pasta
• How to Dry Homemade Fresh Pasta (for longer storage)
• How to Freeze and Cook Fresh Pasta

🧾 Meat Filling vs. Cheese Filling

Agnolotti del Plin with Fondue is a traditional dish from Italy's Langhe region, known for its unique "pinch" that seals the pasta.

The traditional filling for agnolotti pasta, is a slow cooked meat and vegetable stew. It takes hours to prepare and uses difficult-to-find ingredients, that's why the most common filling used is with ricotta and cheese, also called ripieno di magro. Below you can find the traditional meat filling recipe, while the cheese filling is described in the recipe card as it's what I used for this recipe.

🧾 Recipe for the traditional meat filling

• 3.5 ounces boneless veal leg
• 3.5 ounces pork loin
• 1.75 ounces sausage
• ½ small onion
• ½ celery stalk
• 1.75 ounces spinach
• 1 tablespoon grated Parmesan cheese
• 3.5 tablespoons butter
• Fresh rosemary, nutmeg, salt, and pepper to taste

Prepare the Filling: (a day in advance)

1. In a saucepan, melt the butter and sauté finely diced onion, celery, and chopped rosemary until golden.
2. Add veal, pork, and sausage; cook thoroughly. Season with salt.
3. Separately, sauté spinach in a bit of olive oil until wilted.
4. Once meats are cooked, let them cool slightly. Combine with spinach and a bit of the cooking juices; finely chop or blend until smooth.
5. Mix in Parmesan cheese, a pinch of nutmeg, and adjust seasoning if necessary.
6. Set aside covered in the fridge until ready to use.

🥣Variations

These are other variations you can try to customize your agnolotti pasta.

• Vegetarian Agnolotti: Make the classic ravioli filling with sautéed spinach and ricotta.
• Cheese Lover: Use a mix of mascarpone, Parmesan, and Gorgonzola for a decadent filling.
• Rich Sauce: Serve with a creamy truffle sauce or a hearty ragu for a gourmet twist.

🔪 Equipment You'll Need

• Wooden Kneading Board
• Rolling Pin
• Manual Pasta Machine
• Electric Pasta Machine
• KitchenAid Pasta Machine Attachment
• Pasta Wheel Cutter
• Pasta Drying Tray
• Sac-a-Poche (Piping Bag)
• Water Spray Bottle

📋Instructions with Photos

Step 1. Mix flour and eggs into a bowl.

Step 2. Knead until you get a ball of dough.

Step 3. Roll the dough into thin sheets and cut into stripes. Pipe the filling in the center.

Step 4. Wet the pasta and fold it over the filling. Press the edges and cut a line with a ravioli cutter.

Step 5. With index and thumb, pinch the agnolotti every inch or so.

Step 6. Cut horizontally through the pinched pasta with a ravioli cutter.

❄️Storage and Reheating

• Fridge: Store uncooked agnolotti in an airtight container for up to 2 days.
• Freezer: Arrange them on a floured tray and freeze. Once frozen, transfer to a freezer bag and store for up to 1 month.
• Reheating: Cook frozen agnolotti directly from the freezer, adding an extra minute to the cooking time.

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE

Jessica Montanelli

Agnolotti del Plin

5 from 1 vote

Agnolotti del Plin, a traditional pasta from the Piedmont region of Italy, that combines delicate pasta dough with a rich, flavorful filling.

Print Email Review

Prep Time 45 minutes mins

Cook Time 5 minutes mins

Total Time 50 minutes mins

ServingsServings: 2 people

Ingredients Equipment Method Nutrition Video Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

For the Pasta Dough

• ▢ 2 Eggs
• ▢ 1 ½ cup All-Purpose Flour
• ▢ Salt

For the Filling

• ▢ ½ cup fresh Ricotta
• ▢ ¼ cup Parmigiano cheese, grated
• ▢ ¼ cup Pecorino cheese
• ▢ Salt
• ▢ Black Pepper

For the Sauce

• ▢ 3-4 teaspoon Butter
• ▢ 1-2 tablespoon Parmigiano cheese
• ▢ Black Pepper

Equipment

• Pasta Machine

Method

 

Make the Pasta Dough

1. In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.
2. Slowly mix the eggs with the flour until it starts becoming a dough. When it's too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.
3. If it's too sticky, add more flour, if it's too crumbly, add a few teaspoons of water until you get the right consistency.
4. Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.

Make the Filling

1. In a bowl, mix the freshly grated cheeses with the fresh Ricotta. Season with salt and pepper. Mix well with a spoon and set aside.

Assemble the Ravioli

1. With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.
2. Dust the wooden board with flour and set one sheet of pasta. Cut it into thick ribbons about 2 inches wide. Wet the pasta with some water using a kitchen brush or your fingers.
3. Add the filling to a piping bag with a small round tip and pipe a line in the center of the strips. Fold the strip over the filling and press well to make it stick.
4. With your index and thumb, pinch over the filling every inch to stick the pasta and separate the filling.
5. Using a wheel cutter or a knife, cut a line to seal the edge, then cut horizontally through the pinched pasta cut out the Agnolotti.
6. Bring a large pot of salted water to boil.

Make the Sauce

1. In a pan, melt the butter.
2. Gently toss the Agnolotti in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add the cooked agnolotti to the pan with the butter.
3. Serve immediately with freshly grated Parmigiano cheese and black pepper.

Nutrition

Calories: 673 kcalCarbohydrates: 75 gProtein: 32 gFat: 26 gSaturated Fat: 15 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 8 gTrans Fat: 0.3 gCholesterol: 235 mgSodium: 555 mgPotassium: 252 mgFiber: 3 gSugar: 1 gVitamin A: 870 IUCalcium: 479 mgIron: 6 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Video

Notes

Authentic Meat Filling: You can the recipe for the authentic meat filling in the post above.

Freezing Agnolotti: You can easily freeze Agnolotti as long as they're not cooked yet. To freeze raw pasta, you should place them on a plate or tray lined with parchment paper, keep them separated so they don't stick to each other. After 8-12 hours, just can move the frozen ravioli to a freezer bag and store for up to 3 months.

Have you tried this recipe?

Let us know how it was and don't forget to share it!