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Agnolotti del Plin Recipe

Agnolotti del Plin

This Agnolotti del Plin recipe combines tender, fork-shaped pasta with a rich, savory meat filling, resulting in a comforting yet elegant Italian dish. The subtle blend of slow-cooked meat, ricotta, and Parmesan cheeses provides a depth of flavor that’s perfect with sage-infused butter or a simple tomato sauce.
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 Survings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Pasta Dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup slow-cooked meat beef or pork, shredded
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Butter and fresh sage

Method
 

  1. Make the Pasta Dough: In a mixing bowl, combine flour and salt. Create a well in the center and add eggs. Mix until dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
  2. Prepare the Filling: Combine shredded meat, ricotta, Parmesan, salt, and pepper. Mix well.
  3. Roll Out the Dough: Divide dough into four pieces. Roll each piece thinly using a pasta machine or rolling pin.
  4. Form the Agnolotti: Cut dough into rectangles. Place a spoonful of filling on one half, fold over, and press edges to seal.
  5. Cook the Agnolotti: Boil salted water and cook Agnolotti for 3-4 minutes until they float.
  6. Serve: Drain and toss in melted butter with fresh sage. Garnish with additional Parmesan if desired.

Notes

Use slow-cooked beef or pork for a more tender filling. For a rich sauce, serve with sage-infused butter or a light tomato sauce.