🇮🇹 Italian · Pasta
🥟 Agnolotti del Plin
Agnolotti del Plin
Agnolotti del Plin are tiny, hand-pinched pasta parcels from Piedmont, filled with leftover roasted meats and traditionally sealed with a distinctive pinch (plin) between finger and thumb.
Born from the Piedmontese tradition of using leftovers from a Sunday roast, these small pasta pillows are famous for their precise, tight pinch-sealed shape, which distinguishes them from larger ravioli and requires real practice to master.
Ingredients
Equipment: Food processor, Pasta machine, Piping bag, Bench scraper
- 1 batch Fresh Egg Pasta Dough
Filling
- 300 g (10 oz) mixed roasted or braised beef and pork (leftover roast works beautifully)
- 100 g (3.5 oz) cooked spinach or Swiss chard, squeezed dry
- 1 egg
- 60 g (¾ cup) grated Parmigiano-Reggiano
- Freshly grated nutmeg, a pinch
- Salt and pepper, to taste
To serve
- 80 g (⅓ cup) butter
- A few fresh sage leaves
Method
- Finely chop or pulse the roasted meats and spinach in a food processor until well combined but not pureed to a paste.
- Mix in the egg, Parmigiano, nutmeg, salt, and pepper until smooth. Chill for at least 30 minutes.
- Roll the pasta dough into long, thin strips using a pasta machine.
- Pipe a thin, continuous line of filling along one half of each strip, close to the edge.
- Fold the dough over the filling lengthwise, pressing gently along the length to seal, avoiding air pockets.
- Using your thumb and forefinger, pinch the dough at small, even intervals along the sealed edge, then cut between each pinch with a knife or pasta wheel to separate the individual agnolotti.
- Bring a large pot of salted water to a gentle boil and cook the agnolotti for 2–3 minutes until they float.
- Meanwhile, melt the butter with sage until golden and fragrant.
- Lift the agnolotti directly into the sage butter, tossing gently, and serve immediately with extra Parmigiano.
Chef Tips
- The pinch technique takes practice — work slowly at first to get a feel for the even spacing and tight seal.
- Using leftover roasted meat gives the most authentic, deep flavor — this dish was born from resourcefulness.
- Keep the filling on the drier side; too much moisture makes sealing difficult and can cause the pasta to tear.
Common Mistakes to Avoid
- Using too much filling per agnolotto, making them difficult to seal and prone to bursting.
- Not pinching tightly enough, causing the filling to leak during cooking.
- Overworking the meat filling into a smooth paste, losing the traditional slightly textured bite.
Nutrition (per serving)
Health Benefits
- A good source of protein from the meat filling.
- A resourceful way to use leftover roasted meats, reducing food waste.
Cultural Note
Agnolotti del Plin holds Protected Geographical Indication status, and the specific pinching technique is considered a defining mark of skilled Piedmontese home cooks and pasta makers.
Storage & Serving
Storage: Uncooked agnolotti freeze well in a single layer for up to 2 months.
Reheating: Cook frozen agnolotti directly from frozen in boiling water, adding 1 extra minute.
Serve with: Sage brown butter, A light meat jus as an alternative, A Barbera or Dolcetto wine