Plin Ravioli are a typical first course from Piedmont, and this is our family’s recipe. You can choose to dress them with butter and sage, but I prefer them with the roast sauce obtained from cooking the meat used for the filling. I guarantee they are more addictive than cherries, one leads to another!

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Here you can find the basic recipe for plin ravioli:

Plin Ravioli

Difficulty: Medium
Cost: Medium
Rest time: 1 Hour
Preparation time: 6 Hours
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Piedmont
Seasonality: All seasons, Christmas

Ingredients

1.1 lbs ravioli (del plin)
2 teaspoons coarse salt
4 tablespoons soffritto mix (and roast sauce obtained from cooking the meat used for the ravioli filling)
to taste butter

Steps

For the preparation of Plin Ravioli, find the recipe here.
In a small pot, melt a bit of butter, then add the roast sauce obtained from cooking the meat used for the ravioli filling. Let it brown for a few minutes.
Put plenty of water in a pot, once it boils add two teaspoons of coarse salt and the ravioli. For 4 people, you’ll need about 500 g of plin ravioli. If you have frozen them, throw them directly into the pot without waiting for them to thaw. After a few minutes, they will float to the surface, ready to be drained. Use a slotted spoon to take them out of the water.
Pour the ravioli directly into the pan with the sauce and toss them. If they are too dry, add a bit of cooking water.
You can serve them with a bit of grated Parmesan, but they are really delicious even without it.