Ravioli del plin

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Ingredients (pasta)

Durum wheat semolina, soft wheat flour, barn eggs, water.

Ingredients (filling)

Meat 42%, (beef, pork and turkey meat), Parmigiano Reggiano DOP, cheese, celery, carrots, onion, stock, spinach, breadcrumbs, leek, sunflower oil, wine, salt, spices, garlic, rosemary.

Format

Plin is a kind of small ravioli made from thinly-rolled dough with a filling of braised meats and vegetables. A traditional Piedmontese pasta, it’s most frequently found in and around Cuneo, Turin, the Langhe and the upper Monferrato, all regions known for their fine wines. The name “Plin” means “pinch”, designating the movement of thumb and index finger made to seal the pasta. Although frequently served with butter and sage or with meat sauce, Ravioli del Plin should ideally be served plain to better appreciate the filling. A more traditional way of serving them is in red wine.

Average nutritional values per 100 g

Energy kJ 1076 – Energy kcal 255 – Fats g 5,6 of which saturated fats g 2,7 – Carbohydrates g 35,5 of which sugars g 4,1 – Fibres g 1,1 – Proteins g 15,1 – Salt g 1,17

Data Sheet

+/- 2.3g

For pieces

Portion yield
after cooking

Percentage
of filling

Tutorial

Ravioli del plin

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