Grocery
Ravioli al Plin
What it is
Ravioli al plin are small, pinched pasta parcels originating from the Piedmont region of Italy. Traditionally, they are filled with a savory mixture of roasted meats, such as pork, veal, and rabbit, often combined with Parmesan cheese and a touch of nutmeg. The distinctive pinched shape, resembling a tiny wink or a folded napkin, is a hallmark of this classic dish. The dough is typically made with flour and eggs, creating a tender yet firm pasta that holds its shape during cooking.
How people cook with it
These small ravioli are a versatile pasta shape that can be enjoyed in various ways.
- Served with simple butter and sage sauce
- Tossed with a light meat broth
- Finished with a rich meat ragu
- Gently warmed and added to minestrone
To prepare, bring a large pot of salted water to a rolling boil. Gently add the ravioli al plin, taking care not to overcrowd the pot. Stir occasionally to prevent sticking. Cook for a few minutes until the pasta floats to the surface and is tender but still has a slight bite. Carefully drain the ravioli, reserving some of the pasta water. Toss them immediately with your chosen sauce, adding a splash of pasta water if needed to create a smooth, emulsified coating. Serve hot.
How it differs from similar foods
Unlike larger ravioli, the small size of al plin means they cook very quickly and are designed to be eaten in larger quantities. Their traditional meat filling offers a richer flavor profile compared to many cheese-filled varieties, and the pinched shape is unique.
Who it is for
Home cooks looking to create authentic Italian regional dishes will appreciate this pasta.
How to keep the rest
Refrigerate any unused portion promptly. Ensure the ravioli are stored in an airtight container or well-sealed bag to prevent them from drying out. Consume within a few days of opening for best quality. Keep them cool until ready to cook.