The Agnolotti del Plin with Butter and Sage is a simple yet tasty dish, the sage pairs well with the roast filling, and the plin’s pocket shape effectively encases the butter.
I recommend making them fresh at home following the recipe you can find here or the roast variant found here.
If you’re looking for a warm and savory dish for the winter, you can try these recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 448.66 (Kcal)
- Carbohydrates 51.80 (g) of which sugars 2.53 (g)
- Proteins 13.64 (g)
- Fat 21.70 (g) of which saturated 8.14 (g)of which unsaturated 4.44 (g)
- Fibers 3.06 (g)
- Sodium 196.84 (mg)
Indicative values for a portion of 100 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:
- 8.8 oz ravioli (agnolotti del plin)
- 2 tbsp butter
- 5 leaves sage
- to taste pepper
- to taste salt
Tools:
- 1 Pan – non-stick 10 inch
- 1 Pot 4 qt
Preparation
If you have some time and would like to try your hand at making fresh filled pasta, I recommend preparing the plin directly at home following the instructions found here. You can choose the filling you prefer, I love them with the roast filling.
Cook the agnolotti del plin in plenty of salted water; they cook quickly, 2-3 minutes is enough. When they float, they are ready to be drained.
While the agnolotti del plin are cooking, place the butter and sage in a pan. The butter should melt and be flavored by the sage, but be careful not to burn it or turn it brown.
About 3-4 minutes over high heat on the smallest burner is enough for the perfect result.
Drain the agnolotti while still a bit damp and toss them in the pan where you sautéed the butter and sage.
You can “cook” the butter until it turns brown, but do this before tossing the agnolotti del plin. The pasta should not fry in the butter but only be flavored.
Your Agnolotti del Plin with Butter and Sage are ready!
Plating Tips:
If you want to present the Agnolotti del Plin with Butter and Sage with sage as garnish, I recommend frying it in butter to make it crispy so that it can also be enjoyed as part of the dish.
Which Wine to Pair with Agnolotti del Plin:
I recommend a well-structured, warm, and generous aged red wine like Barolo. In the mouth, the “hard” components of Barolo are pleasantly balanced by the “soft” ones, with an exceptional intensity and persistence, making Barolo a powerful, elegant, and highly distinctive wine.
