Ravioli al plin
Instructions
Since this is a fairly long preparation, it is advisable to observe the right-of-way to avoid downtime or bad surprises.
Start by cooking the meat filling: Cook for 15 minutes, lively focus, veal and pork with oil, butter, garlic and Rosemary, salt and pepper.
Continue cooking over medium heat for 1 hour and 15 minutes, basting, if at all, with broth.
Leave to cool, then finely chop the meat.
Meanwhile, in a saucepan, boil spinach in salted water, drain and season with the remaining butter, then chop.
Mix well in a bowl the minced beef and spinach with Parmesan, eggs, a pinch of nutmeg and a pinch of pepper.
Prepare the pastry: place the flour on a pastry Board, merges three whole eggs, nine yolks, salt and a tablespoon of oil.
Mix carefully and pull a thin pastry.
Immediately, to prevent the dough hardens, begin preparing their agnolotti: with fingers, forming small hazelnuts of stuffing and place them on the pastry to about an inch from the edge and at a distance of one centimeter apart.
Fold the edge of the pastry on a row of piles of stuffed and it lengthwise with a slight finger pressure, then cut the ranks of agnolotti with a washer.
Execute next the welding operation between Hazel and the other giving a tweaks to pasta (plin).
Yet with the washer agnolotti separate from each other.
Let them rest in a cool place for a couple of hours to dry slightly.
Cook in boiling salted water for 3-4 minutes and then drain with the skimmer.
Serve them as well, if you want to enjoy all the way through the filling, or with butter and Sage or with roast sauce of stuffing.
Note: very small, irregular, with a thin pastry and plin, a tweak that tightens the Agnoletto between the thumb, index and middle fingers, these tasty treats of the Langhe are so, nothing to do with the square version and rondellata on all four sides.
To differentiate different versions langarole is the filling: alongside the veal and pork one often finds the rabbit.
Ingredients and dosing for 12 persons
- For the dough:
- 1000 g of white flour
- 12 fresh eggs
- 1 tablespoon of olive oil extra virgin
- Salt
- For the filling:
- 600 g of spinach
- 500 g of sottopaletta of veal (shoulder clod)
- 500 g of pork leg
- 100 g of parmigiano-reggiano
- 50 g of butter
- 3 eggs
- Garlic
- Rosemary
- 1 pinch of nutmeg
- Broth
- Olive oil extra virgin
- Salt
- Pepper
- For the sauce:
- Roast gravy (or butter and sage)