Homemade Agnolotti Pasta - Traditional filled Pasta
Agnolotti del plin are a first course dish based on fresh egg pasta stuffed with meat and vegetables. This pasta is born in the Piedmont areas named Langhe and Monferrato in the twentieth century as a variant of the classic raviolo pasta shape as they are smaller. The term plin, which means pinch in Piemonte dialect, and is indicating the characteristic gesture of pinching pasta with two fingers to enclose the filling. Once the dough is rolled, small stuffing hazelnuts are distributed, then the dough is closed in the typical shape forming small pocket. The recipe involves the use of a mixture of stewed meat, originally invented to use leftover meat and more. Meat cooking juices gravy is used as a dressing. There are other variations of this recipe that involve the use of cabbage for the filling and a simple seasoning with butter, sage and parmesan or grated white truffle, which is a typical product of the Alba area again within Piedmont.
for 4 servings
For stuffing 200 g beef
200 g chicken breast
200 g pork one white onion 2 tablespoons all purpose flour 1 cup white wine
4 cups meat stock 3 tablespoons parmesan cheese salt and pepper to taste 2 tablespoons extra virgin olive oil
For pasta 150 g all purpose flour 1 egg
For dressing cooking juices butter
2 tablespoons all purpose flour
Knead the flour with the egg and let it rest covered with plastic wrap at room temperature for 30 minutes. cut meat and onion into pieces and flour the meat removing the excess with a sieve. Brown meat and onion in a saucepan at medium heat with the olive oil. Blend with the wine and let the alcohol evaporate. Add gradually the stock to allow the meat to cook well and become tender. When done collect the cooking juices into a separate pot and add butter and flour to obtain the dressing gravy. Grind finely the meat, season with cheese, salt and pepper. Roll out pasta very thin and cut it into 4x4 cm squares. Arrange small nut portions of stuffing and fold them into the pasta giving the typical shape. Boil the agnolotti in salted boiling water, drain and dress.