How to Make Agnolotti Del Plin Pasta

Agnolotti del plin pasta recipe in a bowl with sage.

5 from 21 votes

How to Make Agnolotti Del Plin Pasta

This fabulous homemade agnolotti del plin or ravioli del plin is filled with cheese fondue and served in a traditional butter and sage sauce. A divine recipe to impress your guests and for special occasions.

Prep Time1 15

Cook Time30

Course: Homemade Pasta, Main Course

Cuisine: Italian, Northern Italy, Piedmont-Piemonte

Keyword: agnolotti, agnolotti del plin, agnolotti pasta

Servings:

Calories: 883kcal

Author: Jacqui

Ingredients

For cheese fondue filling

5 oz Fontina cheese (150g) or gruyère or provolone
2 oz butter (50g)
½ cup milk (120ml)
1 egg yolk

For pasta dough

14 oz Italian '00' soft wheat flour (400g) or all-purpose flour - sifted
3 eggs large
1 egg yolk keep white to brush pasta dough
1 tablespoon extra virgin olive oil.
durum wheat semolina flour for dusting and flouring

For sauce (optional)

fresh sage leaves as required
2 oz unsalted butter (50g)
2 oz Parmigiano Reggiano grated (50g) Strict vegetarians should use a cheese that's made without animal rennet.
salt for pasta and to taste.

Instructions

Make the filling

Cut the cheese into small chunks. Warm the milk and add the cheese and stir. Once the cheese has melted, allow to cool and then add the butter and egg yolk. Cook over a low heat while whisking/stirring continuously until the butter has melted and the sauce has thickened. Remove from heat, allow to cool and refrigerate while you make the pasta dough.

Make the pasta dough

Pour the flour into a mound in a bowl, on a wooden pastry board or in your stand mixer. If using a bowl or wooden board create a well in the middle of the flour and add the eggs and egg yolk (usually unbeaten) and the olive oil. Using a fork first, beat the eggs and then with the same fork or a pastry scraper bring flour from the edges of the mound into the centre until the eggs are no longer runny.
If using a stand mixer begin mixing all the ingredients and start kneading dough in the mixer. Then turn out on to a pastry board.
Knead the dough using the heel of your hand and continue until you have a homogeneous dough that is only slightly sticky to touch (usually about 10-15 minutes). If the dough is dry add a little warm water and knead some more.
Form the dough into a ball and leave it to rest for 20-30 minutes covered with a tea towel or covered in plastic wrap. I used my kitchen stand mixer to start the dough but finished kneading on my pastry board.

Make the agnolotti del plin.

After the dough has rested, roll ¼ of it into a thin sheet a couple of millimeters thick with a rolling pin or with the help of a pasta machine, starting with the widest setting and then using the narrower ones.
Take the rolled out portion of pasta dough, place it on a floured pastry board and cut off the ends to make a rectangle. Disperse a row of small mounds of filling along the long edge of the pasta sheet closest to you. You can do this with a teaspoon or with the filling inside a pastry bag. We used a teaspoon. Continue along the edge of the pasta sheet, just far enough apart to pinch between each mound with your fingers.
Once the pasta sheet is lined with small mounds of filling, brush around each mound with egg white. Then take a firm hold of each end of the sheet, and turn it over on top of itself, ensuring there is an edge formed on the outer side. Cut away most of the excess dough on the outer side.
Using the index finger and thumb of both hands, pinch the dough on each side of each mound of filling starting at one end. Move down the row of mounds, repinching the one pinched side and closing the open side with a new pinch until the entire row is pinched.
Again, cut any excess pasta dough away from the outer side of the dough sheet using a pastry wheel, leaving enough space to form the agnolotti.
Then with the same pastry wheel, cut between the agnolotti to separate them. Transfer to a well-floured tray while you make more agnolotti. Repeat with the rest of the dough and filling.

Cook

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Add the agnolotti and cook until they rise to the surface of the water. Remove with a slotted spoon and add to the sauce. It’s a good idea to try one before removing them all.

Sauce (optional)

In the meantime, melt the butter in a pan that’s large enough to hold the pasta. Add the sage leaves and sauté them until they are slightly crispy. Add the drained pasta to the butter and sage. Toss gently and serve with a sprinkling of Parmigiano (if required).

Notes

If you aren’t going to cook the pasta within an hour or so, you can freeze the ready uncooked agnolotti and then cook from frozen.
This homemade agnolotti also works well with meat sauces or even a simple tomato sauce.

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