Agnolotti del Plin

Method

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1. Mince the cooked meats finely with the squeezed spinach, then mix with the parmesan, egg, nutmeg, salt and roasting juices into a stiff paste. Chill.

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2. Work the flour and eggs into a firm dough, knead 10 minutes, and rest 30 minutes.

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3. Roll a long strip of pasta as thin as you can and lay it in front of you.

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4. Pipe small mounds of filling in a line along the lower half, 2 cm apart.

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5. Fold the top half over and, working along the row, pinch firmly between each mound with finger and thumb — the plin.

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6. Cut along the folded edge and between each pinch with a fluted wheel.

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7. Boil 3 minutes. Melt the butter with the sage until it foams and smells nutty, toss the agnolotti through it, and serve with parmesan.

   Mark done

Chef’s Tips

• Cooked meat only. Raw filling leaks and steams the seal open.
• Pinch hard between each mound — that is the seal.
• Butter and sage. Anything heavier buries them.

Pairing Suggestions

• A glass of Nebbiolo
• Green salad
• More parmesan

Storage & Reheating

Freeze raw on a floured tray for 2 months and cook from frozen. Refrigerated, use within a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.