Stuffed ravioli "Plin" pasta

Ravioli del plin is a Piedmontese first course made of fresh egg pasta stuffed with meat and vegetables. Ravioli del plin were created in the Langhe, Monferrato and Roero regions in the twentieth century as a variant of the classic square ravioli, which in this area are awarded ‘female’ status and are usually called ‘raviole’. Ravioli del plin are smaller than traditional ravioli and agnolotti. The term ‘plin’, which is ‘pinch’ in Piedmontese dialect, refers to the characteristic gesture of pinching the dough with your fingers to enclose the filling.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, which is then filled with a mixture of meat (beef and pork), vegetables and other ingredients, to be then shaped and subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
Once ready, the ravioli dish is served with a meat sauce cooked with vegetables or with butter, sage and parmesan cheese. For more refined palates, ravioli del plin can be served with melted butter and a grating of white truffle, a local specialty of the Alba region

Cooking time: 1 minutes

Best before end: 21 dd