Of which 2.8 g sugars and 17.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (beef and pork) · Vitamin B12 (meat)
Allergens gluten, egg, milk
Agnolotti del plin al burro e salvia
Hand-pinched ravioli from Piedmont
'Plin' means 'pinch' in Piedmontese: each agnolotto is closed with a pinch between thumb and forefinger, which gives them the shape of little rectangular pillows with a visible fold. The filling is roast meat — beef and pork — with greens and Parmigiano. They're served with butter and sage or, in the Langhe, simply on a linen napkin, with no sauce, so you can taste the pasta.
Ingredients
- 300 g (10½ oz) 00 flour
- 100 g (3½ oz) whole egg, without the shell
- 40 g (1½ oz) egg yolk
- 8 g semolina for dusting, amount retained
- 200 g (7 oz) beef stew meat (shank or chuck)
- 150 g (5½ oz) pork loin
- 20 g (¾ oz) unsalted butter
- 2 g fresh rosemary
- 100 g (3½ oz) raw spinach, cleaned
- 60 g (2 oz) Parmigiano Reggiano
- 50 g (1¾ oz) whole egg, without the shell
- 0.3 g nutmeg
- 5 g salt for the filling
- 70 g (2½ oz) unsalted butter
- 5 g fresh sage
- 30 g (1 oz) Parmigiano Reggiano
- water and coarse salt for cooking the pasta, as needed — also for the spinach
Method
- Cut the meats into cubes and braise them in the butter with the rosemary, covered, over low heat for 40 min, adding a spoonful of hot water whenever the pan dries out; they should be tender and golden.
- Cook the spinach for 1 min, squeeze and chop.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
