Agnolotti Del Plin "2003" Recipe
Indulge in our exquisite Agnolotti del Plin '2003', a delicate handmade pasta filled with a rich blend of hearty meats and fresh herbs, enveloped in a silky embrace of artisanal dough. Each bite offers a perfect balance of flavors, elevated by a drizzle of truffle-infused butter and a sprinkle of aged Parmigiano-Reggiano, creating a luxurious dining experience that transports you to the heart of Italy.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
Prepare the Filling
In a bowl, combine the ricotta cheese, grated Parmesan, cooked spinach, nutmeg, salt, and black pepper. Mix well and set aside.
Assembly
Form the Agnolotti
Roll out the pasta dough into thin sheets. Cut into squares (about 2 inches). Place a small spoonful of filling in the center of each square. Fold the pasta over to create a triangle and press to seal. Pinch the edges to ensure they are well sealed.
Cooking
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce
Prepare the Sauce
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy. Remove from heat and toss the cooked agnolotti in the sauce. Serve topped with grated Parmesan cheese.
