Ravioli del Plin – Traditional Italian Homemade Ravioli
Ravioli del Plin, an authentic Italian pasta dish originating from the Piedmont region, is a true testament to the culinary traditions of Italy. The name “Plin” refers to the pinched shape of the ravioli, where each piece is carefully sealed by pinching the dough around the rich, flavorful filling. This dish is both a labor of love and a celebration of the finest ingredients, making it a must-try for those who appreciate traditional Italian cooking. Today, we will guide you step-by-step to create this delicious dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 400g |
| Eggs | 4 |
| Pork loin (Lonza di maiale) | 200g |
| Veal (Polpa di vitello) | 250g |
| Rabbit legs (Cosce di coniglio) | 200g |
| Carrots | 300g |
| Celery | 100g |
| Onion (Cipolla) | 1 |
| Spinach | 30g |
| Endive (Scarola) | 30g |
| Egg (for filling) | 1 |
| Parmesan cheese (Parmigiano Reggiano DOP) | 15g |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable broth (Brodo vegetale) | As needed |
| Extra virgin olive oil (Olio extravergine d’oliva) | As needed |
Instructions
Step 1: Preparing the Pasta Dough
To begin making the ravioli del plin, start by preparing the egg pasta dough. On a clean work surface, arrange the flour in a mound, creating a well in the center. Crack the eggs into the well, one by one, and begin mixing them with a fork, incorporating the flour slowly from the edges. Once the mixture starts to come together, continue kneading with your hands or a fork until the dough becomes smooth and elastic.
If the dough feels too dry or tough, add a small amount of warm water, one tablespoon at a time, until it reaches the desired consistency. The dough should be soft but firm, without being sticky. Once the dough is ready, wrap it in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax and the dough to become easier to roll out.
Step 2: Preparing the Meat Filling
While the dough is resting, prepare the filling for the ravioli. Start by roughly chopping the carrots, celery, and onion, then set them aside. Trim the excess fat from the pork loin and cut it into chunks. In a large pot, heat a few tablespoons of olive oil over medium heat. Add the pork loin and veal and brown them on all sides, ensuring the meat develops a rich, golden color.
Once the meats are browned, add the chopped vegetables—carrots, celery, and onion—to the pot. Season with salt and pepper, then add a ladle of vegetable broth or water to the pot. Let everything simmer gently for about 40-45 minutes, until the meats are cooked through and tender. Once done, remove the meat from the pot and let it cool. Reserve the vegetables and broth mixture, as it will be used to flavor the ravioli later.
Step 3: Preparing the Spinach and Rabbit
While the meat is cooling, cook the spinach and prepare the rabbit. In a separate pan, lightly sauté the spinach with a little olive oil until wilted, then set aside to cool. For the rabbit, remove the bones and shred the meat into small pieces. Add the rabbit meat to the other cooked meats and vegetables.
Step 4: Making the Filling
Now that the meat and vegetables have cooled, combine them in a food processor. Add the cooked spinach, the egg, and Parmesan cheese to the mixture. Pulse everything together until the mixture forms a dense, well-blended filling. Season with salt and pepper to taste, ensuring the filling is flavorful and well-seasoned. The filling should be thick and compact, ready for stuffing into the ravioli.
Step 5: Assembling the Ravioli
Roll out the rested dough on a floured surface using a rolling pin or pasta machine. Aim for a thin sheet of dough, approximately 1/16-inch thick. Lay one sheet of dough flat on the work surface. Take a teaspoon of the filling and place small dollops about 1-2 inches apart along the sheet of pasta. Once you have the filling in place, fold the pasta over to cover the filling, then gently press around each dollop to seal the ravioli. Use a pasta cutter or a sharp knife to cut between each piece, leaving a small border of dough.
Step 6: Pinching the Ravioli (Plin)
Now comes the signature part of ravioli del plin—pinching the dough. Take each individual raviolo and carefully pinch the edges together to seal them tightly. This “plin” technique ensures the ravioli are properly sealed and compact, ready to hold the flavorful filling inside. Work quickly to prevent the dough from drying out, and keep the remaining dough covered with plastic wrap as you work.
Step 7: Making the Sauce
While the ravioli are being prepared, take the reserved vegetables and cooking liquid from the meat. Pour the vegetables and broth into a blender or food processor and blend until smooth. This will be the sauce that coats the ravioli once cooked. If necessary, adjust the consistency by adding a little more broth or water. The sauce should be creamy and flavorful, with a rich, velvety texture that pairs perfectly with the ravioli.
Step 8: Cooking the Ravioli
Bring a large pot of salted water to a boil. Once the water is boiling, gently drop the ravioli into the pot, cooking them in batches to avoid overcrowding. Let them cook for about 2-4 minutes, or until they float to the surface. Fresh pasta cooks quickly, so be sure not to overcook the ravioli.
Step 9: Serving the Ravioli
Once the ravioli are cooked, remove them from the water with a slotted spoon and transfer them to a serving dish. Pour the smooth vegetable sauce over the ravioli, and for an extra touch, grate some additional Parmesan cheese over the top.
Serve immediately, and enjoy the rich flavors and delicate textures of these homemade ravioli del plin.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 23g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 210mg |
| Calcium | 120mg |
Tips for Success:
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Pasta Resting: Allowing the dough to rest for at least 30 minutes is crucial for achieving the right texture when rolling it out. This resting time helps the gluten relax, making it easier to work with.
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Sealing the Ravioli: When sealing the ravioli, be sure to press firmly around the edges to remove any air pockets. This will help prevent the ravioli from bursting during cooking.
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Broth: For a richer flavor, make sure to use a high-quality vegetable broth for the sauce. The broth’s flavor will be absorbed by the ravioli, enhancing their taste.
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Freeze for Later: If you have leftover ravioli, freeze them on a baking sheet before transferring them to a container. Frozen ravioli can be cooked directly from the freezer—just add a couple of extra minutes to the cooking time.
By following these steps, you will create a traditional Italian dish that will delight your family and guests. Ravioli del plin is a perfect dish for any special occasion, combining the rustic charm of homemade pasta with the rich flavors of slow-cooked meats and vegetables. This labor-intensive dish is well worth the effort, and the result is a plate of ravioli that is not only satisfying but also a true reflection of Italian culinary artistry.
