Piedmontese Ravioli with a Veal Stuffing Cooking Recipe – Agnolotti del Plin Recipe

Piedmontese Ravioli with a Veal Stuffing Cooking Recipe | Agnolotti del Plin Recipe

Serves 4

Preparation time: 1 hour 30 minutes
Cooking time: 2 hours 10 minutes

Ingredients

Pasta dough

  • 1 quantity pasta dough
  • 1 tablespoon olive oil

Stuffing

  • 10 oz. (300 g) loin or round of veal
  • 7 oz. (200 g) boned rib or shoulder of pork
  • 7 oz. (200 g) boned rabbit
  • 1 clove garlic
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 10 oz. (300 g) endives
  • 1 ¾ oz. (50 g) Parmesan
  • 1 nutmeg
  • 4 tablespoons (2 oz./50 g) butter
  • 1 tablespoon olive oil
  • 1 sprig of rosemary
  • ½ cup (125 ml) red wine
  • 4 cups (1 liter) vegetable stock
  • 2 eggs
  • Salt, pepper

Sauce

  • Cooking juices from the stuffing
  • 2 tablespoons butter
  • Grated Parmesan to taste

Piedmontese Ravioli with a Veal Stuffing Cooking Recipe 1

Cooking Method

  • A day ahead. Prepare the vegetable stock.
  • Make 1 quantity of pasta dough, adding a tablespoon of olive oil. Leave to rest.

Prepare the ravioli stuffing.

  • Peel the garlic and crush the clove.
  • Peel, wash, and dice the carrot, celery, and onion.
  • Peel and wash the endives.
  • Grate the Parmesan and nutmeg.
  • Brown all the meat with 1 ⅓ tablespoons (20 g) butter and the oil in a pan, then add the vegetables and rosemary and cook for 5 minutes before adding the garlic.
  • Season with salt and deglaze with the wine.
  • Let it evaporate, then moisten with some of the vegetable stock.
  • Cover and leave to simmer for 2 hours approximately, adding more stock if the meat looks at all dry.
  • Cook the endives in water, drain thoroughly (or dry them in a salad spinner).
  • Saute in the remaining butter, then chop them.
  • Once the meat is cooked, strain the juices and reserve for flavoring the agnolotti.
    Put the meat through the mincer at low speed to control the consistency of the stuffing.
  • Add the endives, garlic, eggs, Parmesan, and nutmeg. Check the seasoning.

Assemble the ravioli.

  • Roll the pasta out into a single, thin sheet. Cut into strips, 2 ½ in. (5 cm) wide.
  • Place little mounds of stuffing along the center of each strip at 1 in. (2 cm) intervals, then fold one side over the stuffing.
  • Press well around each little mound to eliminate any air bubbles, then fold over the other side.
  • Carefully pinch the dough between the mounds of stuffing so the ravioli are well sealed without trapping any air bubbles.
  • Once all the ingredients are used up, separate the ravioli by cutting along the sealed edges with a pasta cutter.
  • You should have ravioli of approximately 1 ½ × ¾ in. (3 × 1.5 cm).
  • Arrange them on a tray covered with a dry cloth, or on a drying rack.

Prepare the sauce.

  • Add the butter to the strained cooking juices and, if necessary, moisten with a little stock.

Cook the agnolotti in boiling water for 4 minutes. Remove them with a slotted spoon.
Pour over the sauce and serve with the Parmesan.

Suggested food/wine match

  • Dolcetto d’Alba, red DOC

Chef’s notes

In some restaurants these ravio.li are served simply wrapped in a hot napkin after being cooked in boiling water so that the stuffing can be fully appreciated.
The endives can be replaced by spinach or cabbage.

Did you know?

Plin is the pinch between forefinger and thumb used to seal this shape of ravioli.

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