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.

Prep Time45

Cook Time5

Total Time50

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 673kcal

Author: Jessica Montanelli

Equipment

Pasta Machine

Ingredients

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

US Customary - Metric

Instructions

Make the Pasta Dough

In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.
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.
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.
Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.

Make the Filling

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

With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.
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.
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.
With your index and thumb, pinch over the filling every inch to stick the pasta and separate the filling.
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.
Bring a large pot of salted water to boil.

Make the Sauce

In a pan, melt the butter.
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.
Serve immediately with freshly grated Parmigiano cheese and black pepper.

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.

Nutrition