Agnolotti al Plin are a traditional dish from Piedmontese cuisine. These delicious ravioli are filled with minced meat and Grana cheese, seasoned with sage and olive oil. Their name comes from the fact that they are sealed al plin, that is by pinching the dough with the fingers. They are a tasty and flavorful first course, perfect for a special lunch or dinner.
Roll out the fresh egg pasta sheet, cut it into squares and fill them with some of the minced meat mixture, Jerusalem artichokes previously peeled and diced, salt, pepper and grated Grana cheese; close the sheets with matching squares and form agnolotti by pinching them with a finger (the plin gesture)
Cook them in salted boiling water
Shape meatballs from the remaining mixture and cook them in a pan with a little oil
Serve the cooked agnolotti drained on a warm cloth and the little meatballs separately
Rolling pin
Pasta cutter
Store in the refrigerator for up to 3 days
Traditional Piedmontese dish
Italy, Piemonte
| Energy (kcal) | 208.71 |
| Carbohydrates (g) | 8.13 |
| of which Sugars (g) | 4.61 |
| Fat (g) | 12.44 |
| of which Saturates (g) | 3.81 |
| Protein (g) | 15.72 |
| Fiber (g) | 0.9 |
| Sale (g) | 0.41 |
