Ravioli del plin, whose name derives from the Piemontese dialect word ‘plin’ meaning ‘pinch’, are a typical filled pasta from the Langhe, Monferrato and Roero regions. Prepared with a meat filling, they are an excellent first course, an example of tradition in our culinary heritage.

Ingredients

FOR THE EGG PASTA

Flour type 00, 400 gr

Eggs, 4

FOR THE FILLING

 

Rabbit leg, 400 gr

Beef meat, 350 gr

Pork neck, 300 gr

Grated Grana cheese, 50 gr

Spinach leaves,50 gr

Carrots,3

Onions,3

Celery stalks, 3

Bay leaves to taste

Rosemary to taste

Dry white wine to taste

Salt to taste

Pepper to taste

FOR THE SEASONING

Butter to taste

Sage to taste

PROCEDURE

To prepare the ravioli del plin, start by making the egg pasta. Place the flour in a heap on the work surface, then break the eggs in the centre, one at a time.

Start by gently stirring the eggs into the centre of the fountain with a spoon, then continue working the dough using your hands or a fork, gradually incorporating all the flour on the work surface. If the dough does not completely absorb the flour or is a little too stiff, you can add one or two tablespoons of lukewarm water and continue kneading until smooth and homogeneous.

Wrap the dough in cling film and let it rest for an hour in a cool, dry place. 

Meanwhile, cook spinach and escarole separately in a pan with a little oil, wilting them for about 5 minutes. If you prefer, you can cook them together, starting with the escarole for a couple of minutes and then adding the spinach, which requires less cooking time.

When the meat has cooled, bone the rabbit and cut the loin and veal meat into pieces. Put all the meats in a blender and mince them. Add an egg, the cooked vegetables, grated cheese and season with salt and pepper. If necessary, add a little broth. Blend everything until you obtain a dense and compact mixture for the filling.

To form the ravioli del plin, take a portion of the dough (leaving the rest wrapped in plastic wrap to prevent it from drying out) and roll it out into a thin sheet. Place small portions of the filling (about 20 g) on one half of the sheet, spacing them 1-2 cm apart. Work quickly to prevent the dough from drying out. Fold the pastry over the filling and pinch the edges of the pastry around each filling portion with your fingers. With a pastry cutter, cut the pastry along the edge and then between each ravioli, creating rectangles of about 2 cm. Place the ravioli on a tray covered with a floured tea towel.

Blend the stewed vegetables with the cooking juices until a smooth sauce is obtained. Cook the ravioli del plin in plenty of salted water for a few minutes, draining them as soon as they rise to the surface. Toss them with the prepared sauce and serve hot. Your ravioli del plin are ready to be enjoyed!