Agnolotti del plin are fresh egg pasta ravioli typical of the Piedmontese tradition, filled with meat or vegetables.
These little pasta forms are created by folding in a particular way. The term “plin” means ‘pinch’ in the Piedmontese dialect and refers to the gesture of pinching the thinly rolled pasta with the fingers to seal the filling between one ravioli and the next as they are being made.
Each agnolotti del plin should be no bigger than a thumbnail. Traditionally it is important that the pasta be rolled as thin as possible for two reasons.
- A thinner pasta is more elastic and more manageable for shaping.
- Once folded, it is still possible to see the filling.
The shape of these particular ravioli is particularly suitable for retaining the sauce. they are traditionally served with a good roast meat sauce, simple butter and sage or with a butter and truffle sauce. However, they were eaten without seasoning to enhance the taste of the filling. Occasionally they were accompanied by red wine or a light broth, served separately in a cup.