Purple Agnolotti del Plin with Black Truffle

Agnolotti del plin, also known as ravioli del plin, are part of the filling pasta family and they’re similar to Piedmontese Agnolotti, which diversifies mostly in the shape. Indeed, agnolotti have a squared shape, while agnolotti del plin, typical of Langhe and Monferrato areas, are smaller and closed like a napkin pinched at its extremities (the name “plin”, indeed, refers to the act of pinching the pasta dough to create the shape).

The agnolotti del plin are mentioned in the list of Italian Traditional Agricultural Products, thus protected by a production guideline of Piedmont Region. Even if this preparation’s versions are various, according to family’s recipes, towns, provinces, as for many other Italian traditional recipes, the most popular recipes to make agnolotti del plin are four:

• with roast sauce
• with butter, sage and Grana Padano or Parmigiano Reggiano
• with Piedmontese meat ragù
• in meat broth

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Purple Agnolotti del Plin with Black Truffle

Agnolotti del Plin are typical of Piedmont, but this version with beetroot and black truffle, will bring at the table scents and colors of Autumn.

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Piatto

First Course

Cucina

Piedmont

Prep Time

2 hours

Servings

people MetricUS Imperial

Ingredients

For the filling

• 8,81 oz ricotta from cow's milk
• 0,53 oz black truffle grated
• 1 yolk
• 1 tbsp breadcrumbs
• 1 tbsp Parmigiano Reggiano grated

For the fresh purple pasta dough

• 5,29 oz beetroot cooked and pureed
• 14,11 oz all-purpose flour
• 3 whole eggs

For the dressing

• 0,53 oz black truffle flakes
• 0,88 oz unsalted butter
• 1 tbsp Parmigiano Reggiano grated
• 1,23 oz milk

Piatto First Course Cucina Piedmont Prep Time 2 hours Servings people MetricUS Imperial Ingredients For the filling 8,81 oz ricotta from cow's milk 0,53 oz black truffle grated 1 yolk 1 tbsp breadcrumbs 1 tbsp Parmigiano Reggiano grated For the fresh purple pasta dough 5,29 oz beetroot cooked and pureed 14,11 oz all-purpose flour 3 whole eggs For the dressing 0,53 oz black truffle flakes 0,88 oz unsalted butter 1 tbsp Parmigiano Reggiano grated 1,23 oz milk

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Mix together all the ingredients of the filling and put it in a sac a poche.
2. Boil the beets and, once cooled down, mix with the eggs and the flour until you have a smooth dough.
3. Melt the butter and let it fry slightly, remove from the heat and add all the other ingredients for the dressing.
4. Now that we have all ready, roll the dough thinly, creating som long stripes. Using the sac a poche, place a bit of filling on the stripes and fold the dough in order to cover the filling. Remove the access with a pasta wheel cutter.

   
5. Press the dough between each filling with your fingers, like a nip, and cut over there with the pasta wheel.
6. Cook your Agnolotti in salted boiling water and once they're cooked, toss them in the pan with the dressing. Now serve.