Ravioli del plin

Plin ravioli are a typical dish of Piedmontese tradition, particularly widespread in the Monferrato and Langhe areas. Their name “del plin” comes from the “pinch” gesture used to seal them. Here is the recipe:

Ingredients

For the pasta:

• 300 g of 00 flour
• 3 eggs

For the filling:

• 200 g of ground pork
• 200 g of ground veal
• 50 g of prosciutto crudo
• 50 g of mortadella
• 50 g of grated Parmigiano
• 2 eggs
• Nutmeg to taste
• Salt and pepper to taste

For the sauce:

• Butter
• Sage
• Grated Parmigiano

Preparation

1. Pasta: Knead the flour with the eggs until you obtain a smooth and homogeneous dough. Let the pasta rest, then roll it out into a thin sheet.

2. Filling: Mix the ground meats with the finely chopped prosciutto and mortadella. Add the Parmigiano, eggs, a pinch of nutmeg, salt and pepper, and combine everything well.

3. Shaping the ravioli: Place small amounts of filling on the pasta sheet, spaced apart. Fold the pasta over itself and use your fingers to make a pinch (the “plin”) to seal and separate the ravioli.

4. Cooking: Cook the ravioli in plenty of salted water until they rise to the surface.

5. Sauce: Melt the butter in a pan with the sage. Add the drained ravioli to the melted butter and toss briefly. Serve the ravioli sprinkled with grated Parmigiano.

Fun fact

The term “plin” is Piedmontese and refers to the typical pinch used to close these ravioli, a symbol of artisanal and careful preparation. It is a dish that requires time and patience, but the result is a refined balance of flavors and textures that delights the palate. Traditionally, plin ravioli were served as a Sunday lunch or holiday dish.

Enjoy your meal!