Name: Agnolotti del Plin Burro e Salvia
Prep time: 90 min
Cook time: 75 min
Total time: 195 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g Tipo 00 flour; 165 g Eggs (3 large, for the dough); 250 g Veal shoulder (cubed); 150 g Ground pork (cubed or coarsely ground); 150 g Spinach (wilted and squeezed dry); 80 g Parmigiano Reggiano (grated, plus more to serve); 100 g Butter; 8 g Fresh sage (about 12 leaves); 100 ml White wine (for braising the filling); 1 g Nutmeg (freshly grated); 30 ml Extra-virgin olive oil; 8 g Salt (q.b.); 1 g Black pepper

This version braises the veal and pork in white wine instead of roasting them, which keeps the filling moist enough to bind with about three tablespoons of the juices, the Parmigiano and the nutmeg. The choice that matters is squeezing the spinach completely dry: excess moisture can soften the pasta and make it harder to seal. Butter and sage stay in the background, so what you taste is the meat.

Make ahead Braise the meat and mix the filling a day ahead and keep it covered in the fridge: cold, it is firmer and much easier to pipe.

Prep: 1 hr 30 min
Cook: 1 hr 15 min
Rest: 30 min
Serves: 6

Agnolotti del Plin Burro e Salvia

Prep 1 hr 30 min · Cook 1 hr 15 min · Rest 30 min · Serves 6

Ingredients

Skip to the method

6 servings

For the pasta

300 g2⅓ cups
Tipo 00 flour
165 g6 oz
Eggs3 large, for the dough

For the filling

250 g9 oz
Veal shouldercubed
150 g5½ oz
Ground porkcubed or coarsely ground
150 g5½ oz
Spinachwilted and squeezed dry
80 g2¾ oz
Parmigiano Reggianograted, plus more to serve
100 ml½ cup
White winefor braising the filling
30 ml2 tbsp
Extra-virgin olive oil

For the seasoning

100 g3½ oz
Butter
8 g¼ oz
Fresh sageabout 12 leaves

1 g½ tsp
Nutmegfreshly grated
to taste
Salt
1 g½ tsp
Black pepper

Equipment

Rolling Pin
Pasta Wheel CutterA fluted wheel gives each plin its frilly edge.
Sauté PanOne wide pan braises the meat, then makes the sage butter.
Pasta Machine · OptionalSetting 7 of 9 is the sweet spot; a mattarello gets you there by hand.
Meat Grinder · OptionalOr chop the braised meat very finely by hand.

Method

Make the dough: mound the flour, crack in the eggs, and knead 10 minutes to a smooth, elastic ball. Wrap and rest 30 minutes at room temperature.
Brown the veal and pork in olive oil with a pinch of salt. Add the wine, cover, and braise gently until completely tender, about 50 minutes. Cool slightly.
Grind or finely chop the meats with the squeezed spinach. Beat in the Parmigiano, about 3 tablespoons (45 ml) of the braising juices, the nutmeg, salt, and pepper. The filling should hold together like a soft paste.Grind or finely chop the meats with the squeezed spinach. Beat in the Parmigiano, about 3 tablespoons (3 tbsp) of the braising juices, the nutmeg, salt, and pepper. The filling should hold together like a soft paste.
Roll the pasta into thin sheets (setting 7 of 9 on a machine). Work one sheet at a time, keeping the rest covered.
Pipe or spoon hazelnut-sized dots of filling in a row a finger above the long edge. Fold the edge over, press around each mound, then pinch firmly between each one: the plin. Cut along the row, then between the pinches with a fluted wheel.
Melt the butter in a wide pan until it smells toasty; add the sage leaves and let them crisp. Keep warm off the heat.
Boil the agnolotti in well-salted water until they float and the pinch is tender, 2 to 3 minutes. Lift them into the sage butter with a little pasta water and swirl to gloss.
Serve immediately with more Parmigiano. Keep the dressing light.