Agnolotti Dal Plin Recipe

Make the dough

On a clean work surface mound the flours and semolina. Make a large well in the center. Crack the 4 eggs and 2 yolks into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently beat the eggs while gradually incorporating the inner rim of flour until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes until smooth, elastic and slightly tacky. If too dry add a teaspoon of water; if too sticky sprinkle a little flour. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30–45 minutes to relax the gluten.

After resting, cut the dough into 4 equal pieces. Keep pieces covered to prevent drying. Roll one piece at a time through a pasta machine or by hand until you reach about 1–1.5 mm thickness (pasta machine setting 6–7 on many machines) — sheet should be thin but still hold filling without tearing.

Prepare roasted meats

If you don't already have roasted meat, roast a small chicken thigh and a pork shoulder piece: season with salt and roast at 375°F (190°C) until cooked through and browned (chicken ≈ 30–35 minutes, pork ≈ 45–60 minutes depending on size). Let cool, then remove skin and bones. Alternatively use leftover roast chicken and pork. Chop the meats into pieces small enough to feed through a grinder or food mill.

Grind the meats

Using a meat grinder or a food processor in short pulses, grind or pulse the roasted chicken and pork to a coarse, slightly textured paste — you want small visible pieces, not a smooth paste. Transfer to a mixing bowl.

Cook aromatics

Finely dice the onion and mince the garlic. In a small skillet melt 2 tablespoons butter over medium heat, add the onion and a pinch of salt and sweat until translucent (4–6 minutes). Add garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling ingredients: to the bowl with ground meats add the cooked aromatics, chopped sage, parsley, rosemary, drained ricotta, 1/2 cup grated Parmigiano and 1 egg. Season with 3/4 teaspoon salt, 1 teaspoon black pepper and a pinch (1/8 tsp) of nutmeg. Mix thoroughly until evenly combined. The final mixture should be moist but hold its shape when formed into a small mound. If too wet, add 1–2 tablespoons breadcrumbs or extra grated cheese; if too dry, add a teaspoon of water or another tablespoon ricotta.

Taste and adjust seasoning by cooking a small teaspoon of filling in a skillet and sampling once cooled enough — adjust salt, pepper or herbs as needed. Refrigerate filling while you roll pasta sheets if it softens too much.

Work with one pasta sheet at a time and keep remaining covered. Lightly flour the sheet. Place teaspoon-sized mounds of filling across the sheet in two parallel rows about 3 cm (1¼ in) apart and 2.5 cm (1 in) from the edge, spacing mounds about 2–2.5 cm (¾–1 in) apart. Moisten the dough between mounds with a little water (use a pastry brush or finger).

Fold the sheet lengthwise over the row(s) so that the top layer meets the bottom, pressing gently around each mound to expel air. Using the pads of your fingers, press down between each mound to seal and form individual pockets. Then use your thumb and index finger to pinch each pocket tightly (this is the 'plin' — the tiny pinch). The pinch should flatten the center slightly and create a small ridge. If using a fluted pastry wheel or knife, trim and seal edges as needed. Repeat with remaining sheets and filling.

Place finished agnolotti on a lightly floured baking sheet in a single layer, not touching. Cover loosely with a damp towel while you finish to prevent drying.

Cook the agnolotti

Bring a large pot of salted water to a gentle boil. Add agnolotti in batches (do not overcrowd). Fresh agnolotti will cook quickly — 2.5–4 minutes depending on thickness. They are done when they float and the pasta feels tender but still has a slight bite. Remove with a slotted spoon or spider into a bowl.

Make sage-butter

While pasta cooks, heat a wide sauté pan over medium heat. Add 6 tablespoons butter and 1 teaspoon olive oil (optional, helps prevent burning). When butter begins to foam, add whole sage leaves and sauté until butter is nutty and the edges of the sage crisp slightly, about 2–3 minutes. Remove from heat to avoid scorching.

Add the drained agnolotti to the pan with the sage-butter and toss gently to coat, adding a splash of pasta cooking water (1–2 tablespoons) to emulsify the sauce and help it cling to the pasta. Finish with 1/2 cup freshly grated Parmigiano-Reggiano and toss until combined. Taste and season with coarse sea salt and freshly ground black pepper to taste.

Serve immediately: portion agnolotti onto warmed plates, spoon remaining sage-butter and crisped sage over the top, and finish with extra grated Parmigiano and a crack of black pepper.