Agnolotti
agnolotti del plin
Piedmontese filled pasta traditionally made with roasted meat leftovers. Del plin versions are pinched into small pockets.
About this dish
Piedmontese filled pasta traditionally made with roasted meat leftovers. Del plin versions are pinched into small pockets. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Piedmont agnolotti del plin
Pasta
- 300 g all-purpose flour
- 3 eggs
- 1 egg yolk
Filling
- 180 g ground veal
- 180 g ground pork
- 250 g fresh spinach
- 1 garlic clove, minced
- 1 tsp rosemary, minced
- 20 g butter
- 50 g Parmesan, grated
- 1 egg
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
Sauce
- 50 g butter
- 8 sage leaves
- 1
Pasta: 300 g all-purpose flour; 3 eggs; 1 egg yolk. Knead pasta ingredients until smooth; rest covered 30 minutes. Knead firm and smooth and wrap for the rest.
- 2
Filling: 180 g ground veal; 180 g ground pork; 250 g fresh spinach; plus the remaining ingredients listed for this component. Cook garlic and rosemary in filling butter. Add veal and pork and cook thoroughly. Wilt spinach separately, squeeze dry and chop. Cool meat, then combine with spinach, Parmesan, filling egg and seasoning; mince to a fine filling. Cook meat thoroughly, squeeze spinach dry and cool promptly before mincing to a fine paste; keep chilled.
- 3
Roll pasta very thin into long strips. Place small teaspoons of filling in a row near one long edge, fold pasta over and seal the long edge. Pinch between mounds to make the plin, then cut between them with a pastry wheel. Keep unused pasta covered, leave the long edge clean and press air out before pinching between mounds and cutting.
- 4
Sauce: 50 g butter; 8 sage leaves. Boil gently 4-6 minutes until pasta and filling are cooked. Toss in butter warmed with sage. Check tender pasta and set egg filling at 71°C/160°F; drain and fold gently into sage butter.
Note
The pinches form small pockets along a folded strip. This cooked ground-meat variation follows the Eataly source rather than mixing in the different roast-meat formula.