Ravioli del Plin

flavio_campaniolo

Preparation time

1 ora e 15 minuti

Difficulty

Chef Stellato

Cooking time

5 minuti

Servings

4

Extra time

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Scopri la ricetta autentica dei ravioli del plin piemontesi, preparati con una sfoglia ricca di tuorli, un ripieno saporito di spinaci freschi e carne macinata di manzo. Perfetti da servire con burro fuso e salvia, questi piccoli scrigni di pasta fatta in casa sono un omaggio alla tradizione delle Langhe. Preparali passo dopo passo con la nostra guida dettagliata.

Ingredients

• Ground beef
  250 g
• Fresh spinach
  150 g
• Type 00 flour
  125 g
• Remilled durum wheat semolina
  125 g
• Parmigiano Reggiano DOP
  40 g
• Golden onion
  20 g
• Egg yolk
  8 u (136 g)
• Extra virgin olive oil
  5 ml
• Eggs
  1 u (60 g)
• Garlic
  1 clove
• Nutmeg
  to taste
• Fine salt
  to taste

Procedure

0. On a pastry board, make a well with the flour mixture. Pour the egg yolks and a pinch of salt into the center. Beat lightly with a fork and gradually begin to incorporate the flour. Knead vigorously until the dough becomes firm and smooth (about 10 minutes). Cover with plastic wrap and let rest at room temperature for at least 30 minutes.

1. Now prepare the filling. Wash the spinach thoroughly and sauté it in a pan with a drizzle of oil and a crushed garlic clove. Remove it, squeeze it well once it's cooled, and chop it finely with a knife.

2. In a pan, heat a little oil with the onion (if using). Add the ground beef and brown it well, breaking it up and cooking until dry. Season with salt and pepper and let it cool.

3. In a bowl, combine the meat, spinach, Parmesan cheese, egg, and a pinch of nutmeg. Mix well until smooth and compact. Refrigerate for at least 30 minutes.

4. Roll out the dough. I use a pasta machine and prefer a dough that's not too thin (the thickness before the last one). Cover the dough with semolina to prevent it from sticking.

5. Arrange small dollops of filling along a strip of puff pastry (use a pastry bag to help you). Fold the pastry over itself, covering the filling (I've included a link to the video I watched for the closing). Press the filling firmly into place with your fingers, then pinch between each mound (the famous "plin"). Cut the ravioli with a pastry wheel or a knife. Let them dry on a lightly floured tray.

6. Cook the ravioli in plenty of boiling salted water for about 2-3 minutes. Meanwhile, melt the butter in a pan with the sage until it turns brown. Drain the plin, toss them in the butter, and serve immediately, with or without a sprinkling of Parmesan cheese. For a more rustic version, try topping them with beef stock and a drop of balsamic vinegar reduction.

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Creation date Apr 24, 2025

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