https://tablenspoon.com
Start Reading Mode
Print
0 0

Classic Agnolotti dal Plin (meat filling for ravioli)

The filling for these small rectangular shaped ravioli have an aristocratic history.  During the time of Italian Dukes, the large amounts of meat left over from celebrations were used to make Agnolotti al Plin.  If you have any extra pieces of meat, this is the recipe to use up the “bits and bobs” into something really incredible.

The name “Plin” represents the pinched shape of the final ravioli and according to Thomas McNaughton, is an important feature to catch the sauce.   The sauce for these is a simple butter and sage sauce that does not overpower the chewy texture of the pasta and the delicious meat filling.

*pictures from Flour & Water cookbook

Classic Agnolotti dal Plin (meat filling for ravioli)

The filling for these small rectangular shaped ravioli have an aristocratic history.  During the time of Italian Dukes, the large amounts of meat left over from celebrations were used to make Agnolotti al Plin.  If you have any extra pieces of meat, this is the recipe to use up the “bits and bobs” into something really incredible.

The name “Plin” represents the pinched shape of the final ravioli and according to Thomas McNaughton, is an important feature to catch the sauce.   The sauce for these is a simple butter and sage sauce that does not overpower the chewy texture of the pasta and the delicious meat filling.

*pictures from Flour & Water cookbook

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 4-6
9 ounces of meat (chicken, pork, beef, or any combo) cut in 1 inch cubes (255 grams)
kosher salt
2 tablespoons neutral oil, like canola, grapeseed, or vegetable oil
2 tablespoons pure olive oil
1 small onion (90 grams), diced
½ cup (120 ml) red wine
2 cups loosely packed spinach, coarsely chopped
¼ teaspoon sherry vinegar
1 large egg
¾ cup freshly grated Parmigiano-Reggiano cheese
1½ teaspoons grated nutmeg
freshly ground black pepper
butter sage sauce
1 cup (250ml) chicken stock
8 tablespoons (125 grams) unsalted butter
4-8 whole sage leaves
finish
freshy grated Parmigiano-Reggiano cheese
special equipment
large ruler or tape measure
pasta maker, hand crank or electric
pizza cutter, or fluted pastry cutter
dough/bench scraper
spray bottle with water (optional but ideal)
pastry bag or large zip loc bag
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
Classic Agnolotti dal Plin (meat filling for ravioli)
Posted by
  • time
    30 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

  • 9 ounces of meat (chicken, pork, beef, or any combo) cut in 1 inch cubes (255 grams)
  • kosher salt
  • 2 tablespoons neutral oil, like canola, grapeseed, or vegetable oil
  • 2 tablespoons pure olive oil
  • 1 small onion (90 grams), diced
  • ½ cup (120 ml) red wine
  • 2 cups loosely packed spinach, coarsely chopped
  • ¼ teaspoon sherry vinegar
  • 1 large egg
  • ¾ cup freshly grated Parmigiano-Reggiano cheese
  • 1½ teaspoons grated nutmeg
  • freshly ground black pepper

  • butter sage sauce

  • 1 cup (250ml) chicken stock
  • 8 tablespoons (125 grams) unsalted butter
  • 4-8 whole sage leaves
  • finish
  • freshy grated Parmigiano-Reggiano cheese

  • special equipment

  • large ruler or tape measure
  • pasta maker, hand crank or electric
  • pizza cutter, or fluted pastry cutter
  • dough/bench scraper
  • spray bottle with water (optional but ideal)
  • pastry bag or large zip loc bag

Directions

1
Done

meat

In a large bowl mix together the meat and season with a few pinches of salt. Let sit for about 30 minutes.
2
Done

Heat the canola oil in a medium size (about 12 inches/30cm) sauté pan over high heat. Once hot, add the seasoned meat and cook, stirring occasionally, until the meat is caramelized and deeply browned, about 5 minutes.

3
Done

Remove the meat to a plate and set aside.
4
Done

In the same pan over high heat, add the olive oil and the onion. Cook for about 4 minutes, scraping the bottom of the pan with a wooden spoon to release the fond (the caramelized meat on the bottom of the pan) until the onions are well caramelized, about 10 minutes.

5
Done

Add the red wine and cook until the pan is almost dry, 1 to 2 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove the vegetables to a bowl and set aside until completely cool.
6
Done

Combine the onion mixture with the browned meat in a bowl and stir until well incorporated.

7
Done

Use a food processor to grind it to a smooth texture or chop it as finely as you can by hand.

8
Done

Once the meat is ground, add the vinegar, egg, Parmigiano-Reggiano and nutmeg and season with black pepper and salt. Mix well.

9
Done

Finito! Ready for the ravioli!
10
Done

making ravioli

The dough is rolled out until the second to last setting.
11
Done

Take sheets and with a straight wheel pasta cutter or knife, cut the sheet of dough half lengthwise, forming two strips that are about 3 inches wide. Use your tape measure or ruler.
12
Done

Using a piping bag or spoon, place 1 teaspoon of filling onto each sheet in a row, leaving 1/2 inch between dollops. Once again you can measure out with ruler resting along length of dough for best accuracy.
13
Done

Take edge closest to you and fold over, away from you, to comfortably cover the filling but still leaving about 1/4 inch dough bare on the far edge. Use a spritz of water, or dab finger in little dish of water to seal.
14
Done

To form angolotti, hold your thumb and index finger perpendicular to table and pinch the dough between the lumps of filling. Start on the right side of the strip and work way down, one mound of filling to the other.
15
Done

Once pinch is created, seal each agnolotti be gently pressing the rest of the dough over filling and removing any air pockets.
16
Done

Trim the entire edge directly in front of filling, with a fluted or straight cutter. Now using cutter, cut between each filling. The "pocket" will be formed with each cut. Place on baking sheets dusted with semolina or flour, and do not let them touch. Repeat with other pieces of dough/filling, you will have about 75 agnolotti if all goes well.

17
Done

sauce

In a large saute pan add the chicken stock, butter, and sage leaves. Turn heat to high and then bring to a simmer. Remove from heat until ready to use. Place on medium heat when ready to add agnolotti to this sauce bringing up temperature to be hot but do not burn.

18
Done

cooking agnolotti

Bring at least 4 quarts of water to a boil, add about 1/4 cup kosher salt (optional: handful of semolina flour, or the remains of flour from making the ravioli).

19
Done

Add the agnolotti and cook, about 2 minutes until al dente (slight chewy to the bite).
20
Done

Add the agnolotti to the butter sage pan stir to coat the sauce onto the agnolotti.
21
Done

to serve

Scoop into individual plates or one large bowl and sprinkle with a generous amount of Parmigiano-Reggiano.

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.