Agnolotti al Plin are a traditional dish of Piedmontese cuisine. These delicious ravioli are filled with ground meat and Grana cheese, seasoned with sage and olive oil. Their name comes from the fact that they are sealed 'al plin', meaning pinching the dough with fingers. They are a tasty and flavorful first course, perfect for enjoying at a special lunch or dinner.
Roll out the fresh egg pasta sheet, cut it into squares, and fill them with part of the mixture of ground meat and Jerusalem artichokes, previously peeled and diced, salt, pepper, and grated Grana cheese; close the sheets with other squares and form agnolotti by pinching them with a finger (the gesture of the plin)
Cook them in salted boiling water
Make meatballs with the remaining mixture and cook them in a pan with a little oil
Serve the drained agnolotti on a warm napkin and the meatballs separately
Rolling Pin
Pasta Cutter
Store in the refrigerator for up to 3 days
Traditional Piedmontese dish
Italia, 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 |
