Agnolotti del Plin are a smaller, pinched form of ravioli typical of the Piedmont region of Italy.¹ They are traditionally filled with slow-cooked meats (like roast beef or pork) and served simply with butter and sage, or sometimes a rich roasting sauce (sugo d’arrosto).

Prep Time	Cook Time	Serves
1.5 hours	5 minutes	4-6

Part A: Ingredients

For the Pasta Dough

• 2 cups ’00’ Flour (or All-Purpose Flour)
• 4 large Egg Yolks + 2 Whole Eggs

For the Simple Meat Filling

• 1 lb Cooked Roast Meat (Beef, Pork, or Chicken), finely minced or shredded
• 1/2 cup Grated Parmesan cheese
• 1 Egg Yolk
• 1/4 tsp Nutmeg, Salt, and Black Pepper

For the Sage Butter Sauce

• 6 Tbsp Unsalted Butter
• 15-20 Fresh Sage Leaves
• $1/2$ cup Pasta Cooking Water
• Extra Grated Parmesan for serving

Part B: Instructions

Step 1: Make and Rest the Dough

1. On a clean surface, mound the flour and create a well in the center. Add the egg yolks and whole eggs into the well.
2. Use a fork to gently whisk the eggs, gradually incorporating the flour from the sides until a shaggy mass forms.
3. Knead the dough vigorously for 8-10 minutes until it is smooth and elastic.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Step 2: Prepare the Filling

1. In a bowl, combine the finely minced/shredded roast meat, Parmesan cheese, egg yolk, nutmeg, salt, and pepper.
2. Mix thoroughly until the filling is homogenous. The filling should be savory and firm enough to hold its shape.

Step 3: Roll and Form the Agnolotti

1. Cut the rested dough into four pieces. Work with one piece at a time, keeping the others covered. Flatten the piece and run it through a pasta machine, gradually reducing the setting until the sheet is very thin (Setting 6 or 7 on most machines).
2. Lay the sheet flat. Place small, walnut-sized mounds of filling along the bottom half of the sheet, spaced about 1 inch apart.
3. Fold the top half of the pasta sheet over the filling, meeting the bottom edge. Press down gently between the mounds to seal out air.
4. Using the side of your thumb or forefinger, pinch the fold securely between the mounds of filling (this is the plin).
5. Using a fluted pasta cutter or a knife, cut the pasta sheet into small, separate squares or rectangles containing the filling and the pinched seal.

Step 4: Cook and Finish

1. Bring a large pot of salted water to a gentle boil.
2. Drop the agnolotti into the water and cook for only 3–5 minutes, or until they float and the dough is tender. Reserve $1/2$ cup of the pasta water.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the leaves are crispy and the butter is fragrant and nutty brown.

Step 5: Serve

1. Drain the pasta and transfer it directly to the skillet with the sage butter. Toss gently, adding reserved pasta water as needed to create a light, emulsified sauce.
2. Serve immediately, topped generously with grated Parmesan cheese.