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.
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
Instructions
- 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.
- Prepare the Filling: Combine shredded meat, ricotta, Parmesan, salt, and pepper. Mix well.
- Roll Out the Dough: Divide dough into four pieces. Roll each piece thinly using a pasta machine or rolling pin.
- Form the Agnolotti: Cut dough into rectangles. Place a spoonful of filling on one half, fold over, and press edges to seal.
- Cook the Agnolotti: Boil salted water and cook Agnolotti for 3-4 minutes until they float.
- 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.