Homemade Ravioli del Plin my way. They are never enough in my house, my grandkids love them.

The name ‘plin’ comes from the pinch given to the pasta to seal the filling.

It’s a very tasty dish but with a long and rather complex preparation. Very small, irregular, with a thin dough and the plin, a pinch that squeezes the ravioli between the thumb, index, and middle fingers.

A stuffed pasta that originates from the reuse of roasted or stewed meats.roast or stewed meats.

The ravioli del plin are a recipe for special occasions.

Currently, the base pasta is made with eggs and flour, but originally it consisted of a poor dough of water and flour.

In any case, the dough has always been very thin so that it closes quickly with the “plin” and reveals the color of the filling.

As for the seasoning, it also varies and can represent the cooking base of the roast, which was certainly not thrown away, meat ragù or butter and sage.

I leave you the recipe for my meat ragù.

Difficulty: Easy
Cost: Economic
Preparation time: 1 Hour
Portions: 4/6
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients for Homemade Ravioli del Plin

1 3/4 cups all-purpose flour (plus extra for rolling the dough)
2 eggs (medium)
1 pinch salt
8.8 oz pork loin
2 eggs (medium)
8.8 oz veal
1 stalk celery
carrot (1)
onion (1)
to taste Parmigiano Reggiano DOP (grated)
to taste extra virgin olive oil
nutmeg
salt
pepper
carrot
1 stalk celery
onion
salt

Tools

Wooden Board
Pasta Machine
Saucepan
Blender
Pastry Wheel

Steps for Homemade Ravioli del Plin

Prepare a quick broth with half an onion, celery, and carrot. “Keep it warm”.
Otherwise, you can use a broth made with a vegetable cube, here’s the recipe homemade vegetable cube.
Cut the meat into regular pieces and add it to the saucepan with a little extra virgin olive oil and let it brown.
When the meat is well browned, add a coarse mixture of celery, carrots, and onions to the saucepan; season with salt and pepper and stir.
Cook for 2 hours over low heat, covering with a lid and pouring hot broth when necessary.
Once cooked, let the meat cool.
At this point, pour the meat into a grinder and chop.
Add some grated Parmigiano, eggs, a pinch of pepper and salt, and some grated nutmeg to the filling. Grind it again.
Pour the filling into a bowl and set aside.
Form a mound of flour on the board (or surface you will use to knead).
Create a well in the center, where you will place the eggs.
At this point, using a fork, break the eggs and start incorporating flour.
When the flour is partially incorporated, knead with your hands.
The dough should be soft and elastic.
Once you get a nice smooth dough, let it rest wrapped in plastic wrap.
Let it rest for at least 30/40 minutes.
After resting time, take a piece of dough and flatten it slightly with your hands, using a little flour.
Pass it through the pasta machine, starting with the widest thickness.
Roll out the dough, making several passes, trying to make it as thin as possible
Place the filling in a piping bag or use a teaspoon to place the filling in hazelnut-sized heaps spaced 3/4 inch apart.
Fold the top part of the dough over.
Press between the heaps and on the top sheet to remove air and seal them well.
With a fluted pastry wheel, remove the excess dough along the entire length and finally pinch the dough between the fillings to form the agnolotti.
Continue until the ingredients run out.
Ravioli del plin are ready to be cooked and dressed to your taste.
“The dressing also varies and can represent the cooking base of the roast, which certainly wasn’t thrown away, or with meat ragù or with butter and sage.”
Enjoy your meal.

Tips

I want to give you this tip.

After some important lunches but also after serving a hungry troop, something always remains: slices of roast, a few pieces of boiled chicken, one or two slices of salami or ham.

Culinary recycling always plays an important and noble role, and with a pinch of imagination, new preparations come to life and gain substance.

Making stuffed pasta is much simpler than it seems, and in the end, we obtain a tasty and elegant first course.

Or store them in the fridge for 1 day spaced apart.

Or freeze them, always on trays; when they’re hard, you can close them in plastic bags!

If you liked this recipe, click on many stars, thank you so much.

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Curiosity

Once upon a time, these ravioli were made with leftover meat from previous meals and were served inside a white napkin folded into a triangle, accompanied with broth on the side or with wine, or enriched by roast sauce.