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italianutama· 4 servings

≈28 kkal · P 2.9g · L 0.5g · KH 4.1g (per recipe, TKPI estimate)

Agnolotti del Plin

Agnolotti del Plin
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 200 g durum wheat semolina flour
  • 2 large eggs
  • 1 tbsp olive oil
  • 100 g ricotta cheese
  • 80 g ground pork
  • 80 g ground veal
  • 30 g grated Parmigiano-Reggiano
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 litre water for cooking
  • 2 tbsp unsalted butter for finishing
  • Optional: sage leaves for garnish

Instructions

  1. 1Prepare the pasta dough by creating a well in the flour, adding the eggs and olive oil, mixing, kneading for about 10 minutes, then resting the dough for 30 minutes.
  2. 2Combine ricotta, ground pork, ground veal, grated Parmigiano-Reggiano, parsley, nutmeg, salt, and pepper to make the filling.
  3. 3Roll the rested dough thinly (1–2 mm) on a lightly floured surface.
  4. 4Cut the dough into 4 cm squares, place a small mound of filling in the centre of each, fold opposite corners over the filling and pinch the edges firmly to seal (the "plin" technique).
  5. 5Cook the agnolotti in boiling salted water for 3–4 minutes, or until they float and are al dente.
  6. 6In a skillet, melt the butter and, if using, add sage leaves, cooking briefly until fragrant.
  7. 7Drain the pasta and toss it gently with the butter‑sage sauce, adjusting seasoning with salt and pepper.
  8. 8Serve immediately, sprinkled with extra grated Parmigiano-Reggiano.

Source: llm-generated