🥟 Agnolotti del Plin
Agnolotti del Plin are small stuffed pasta parcels from Piedmont, filled with a savory mixture of meats and vegetables, then served with butter or a light broth.
Ingredients
• Ground pork and veal: ½ lb (225 g)
• Parmesan cheese: ¼ cup (30 g), grated
• Spinach: 1 cup (30 g), chopped
• Pasta dough: enough for rolling and cutting squares
• Butter: 3 tbsp (for serving)
• Sage: 2–3 leaves
Instructions
1️⃣ • Cook spinach, squeeze out liquid, and chop finely.
2️⃣ • Mix spinach with ground meats and Parmesan.
3️⃣ • Roll out pasta dough into thin sheets.
4️⃣ • Cut into squares and place small spoonfuls of filling in the center.
5️⃣ • Fold into triangles, pinch edges to seal (“plin” means pinch).
6️⃣ • Boil in salted water for 3–4 minutes until they float.
7️⃣ • Toss with butter and sage before serving.