Ravioli del Plin 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 that you get from cooking the meat used for the filling. I assure you they’re worse than cherries, you can’t stop at just one!
- 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 sofrito mix (and roast sauce obtained from cooking the meat used for the ravioli filling)
- as needed butter
Steps
For the preparation of Ravioli del Plin, find the recipe here.
In a small pan, melt a bit of butter, then add the roast sauce obtained from cooking the meat used for the ravioli filling. Sauté for a few minutes.
Fill a pot with plenty of water, and once it boils, add two teaspoons of coarse salt and the ravioli. For 4 people, you will need about 1.1 lbs of ravioli del plin. If frozen, add them directly to the pot without thawing. After a few minutes, they will float to the top, indicating they are ready to be drained. Use a slotted spoon to lift them out of the water.
Pour the ravioli directly into the pan with the sauce and toss them. If they seem too dry, add a little cooking water.
You can serve them with a bit of grated Parmesan, but they are truly delicious even without it.
Tips and Suggestions
For me, Ravioli del Plin with roast sauce are the best in the world!
