Agnolotti del Plin in broth are easy to prepare, perfect after Christmas lunches because they are tasty, delicious, and filling without making me feel heavy after the holiday feasts.
If you like stuffed fresh pasta, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 516.07 (Kcal)
- Carbohydrates 56.45 (g) of which sugars 4.86 (g)
- Proteins 13.98 (g)
- Fat 27.93 (g) of which saturated 2.70 (g)of which unsaturated 0.07 (g)
- Fibers 4.32 (g)
- Sodium 232.82 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 9 oz ravioli (Agnolotti del Plin)
- 1 onion
- 1 carrot
- 1 celery
- 1 leaf sage
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- to taste salt
Tools:
- 1 Pot 3 qt
- 1 Knife
- 1 Cutting board
Preparation
I make this recipe by preparing handmade fresh Agnolotti del Plin, but if you find them already made, the recipe is much easier!
Given that it’s fresh pasta with a flavorful filling, the best way to enjoy it is with a fresh broth not made from bouillon cubes, but if you are short on time or in a hurry, you can use a ready-made one.
Turn the heat on high, fill the pot with water, and add the cleaned, peeled, and chopped onion, carrot, and celery.
To best flavor the broth, I suggest immersing the herbs (rosemary and sage) in the water with the vegetables.
If you don’t have fresh herbs, put the sage and rosemary in the pot with 2 tablespoons of oil and sauté over medium heat for 2-3 minutes. Once the herbs have released their aroma, add the water and vegetables and let it cook.
The broth needs to cook to concentrate and enhance its flavor. I usually reduce it by at least 1/4, but if you have time, even by half. It will take 30 to 60 minutes over medium heat.
If any residues or a foamy layer forms on the surface, remove it with a skimmer.
When the broth is ready, adjust the salt, remove the vegetables and herbs, and start cooking the Agnolotti del Plin.
The cooking time for Agnolotti is very short, about 2-3 minutes when they float, they’re ready to enjoy!
Great light recipe to detox from large feasts or an excellent dish for a light yet tasty dinner.
Your Agnolotti del Plin in broth are ready!
Plating tips:
Use an elegant deep plate, possibly white and of classic shape, and serve a generous portion of Agnolotti del Plin in broth. Let your guests decide whether to add cheese or enjoy them as they are.
Wine pairing for Agnolotti in broth:
I recommend a medium-bodied red wine that pairs well with the meat filling used to prepare the Agnolotti del Plin in broth. For example, a Barbera del Monferrato.
