How to make 'Agnolotti al Plin' ravioli | Pasta Grannies

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

fresh pasta

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Dried pasta is more accessible and budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

meat filling

🥗Healthier: vegetable filling

💰Cheaper: cheese filling

Cheese filling can be less costly than meat.

Make the dough using 400 grams of zero zero flour and 4 eggs, kneading until smooth.

Leave the dough to rest for 30 minutes.

Prepare the filling by mixing pork, beef, and rabbit, traditionally using leftovers from the previous day's roast.

Sauté garlic in butter, then add the meat mixture and cook.

Add water and white wine to the meat while cooking.

Once cooked, mince the meat mixture using a manual grinder for a lighter texture.

Add cooked rice and spinach to the minced meat and mix well.

Grate some Parmesan cheese and add it to the mixture along with an egg to create a paste.

Use a pasta machine to roll out the rested dough.

Place hazelnut-sized pieces of filling along the pasta strip.

Fold the pasta over the filling and cut along the long edge to create a rope shape.

Squeeze the pasta between the pockets to create little ridges, pinching as you go.

Use a pastry cutter to cut the pasta close to the filling to create folds.

Repeat the process until all the meat mixture is used.

Boil the agnolotti in plenty of salted water until cooked.

Melt butter with sage and pour it over the cooked pasta.

Finish the dish with more grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens