Ravioli del Plin is a typical dish from the Langhe and Monferrato area and the term ‘plin’ derives from the pinch used to seal the ravioli. They can also be served in a meat broth or served with a Piedmont-style meat ragù or roasted meat sauce.
Ravioli del Plin Traditional Recipe
Ingredients for 4 servings
3 Hours time + rest
Ingredients
300 g soft flour
250 g pork loin
250 g veal meat
250 g boiled spinach
120 g cleaned and chopped onion
120 g cleaned and chopped carrot
75 g cleaned and chopped celery
60 g grated grana cheese
6 egg yolks
3 eggs
1 rabbit leg sage
rosemary
white wine
butter
extra-virgin olive oil
salt
pepper
How to make Ravioli del Plin
Make a well in the centre of the flour, break the egg into it and add the yolks, a pinch of salt and a teaspoon of olive oil. Knead until smooth, cover with cling film and place in the fridge for 30’. Brown the onion, carrot and celery in a pan with 40 g of olive oil, a knob of butter and a sprig of rosemary. Add the pork, veal and rabbit, and after 2-3’ simmer with half a glass of wine. Add half a litre of water, cover and cook for 2 hours. De-bone the rabbit leg (remove the rosemary) and blend everything with the spinach, 2 eggs, grana cheese, salt and pepper.
Roll out the pastry thinly into two long strips and distribute small balls of filling (ø 1 cm) 1 cm apart on the bottom half.
Place the other half of the pastry on top and press around each raviolo to seal it.
Cut them with a wheel and pinch (plin) them. Cook in boiling salted water for 5’, drain, plunge them into 60 g of melted butter with sage leaves and serve.
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