Description
Agnolotti del Plin is a traditional Piedmontese stuffed pasta, typically filled with meat and served with a rich butter and sage sauce.
Ingredients
Scale
- 200g all-purpose flour
- 2 eggs
- 100g ground beef
- 50g ground pork
- 30g grated Parmesan cheese
- 1 tbsp butter
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Mix flour and eggs to form a smooth pasta dough.
- Roll the dough thinly and cut into small squares.
- Combine ground beef, pork, Parmesan, salt, and pepper for the filling.
- Place a small amount of filling in the center of each pasta square.
- Fold the pasta over the filling and pinch the edges to seal.
- Cook in boiling salted water for 2-3 minutes.
- Melt butter in a pan, add sage, and toss the cooked agnolotti in the sauce.
- Serve with extra grated Parmesan.
Notes
- Rest the dough for 30 minutes before rolling.
- Use a pasta machine for even thickness.
- Freeze uncooked agnolotti for later use.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
Keywords: Agnolotti del Plin, Piedmontese pasta, stuffed pasta, Italian recipe