Traditional agnolotti dal plin is the ultimate comfort food brought to you all the way from Piedmonte in northern Italy. You can taste the care and attention that goes into this dish with every bite, and this dish is a true labor of love. Agnolotti dal plin takes a little while to prepare, but the end result is definitely worth it. Enjoy this traditional agnolotti dal plin featuring a filling of delicious meats, white wine, and spinach, served in a rich butter sage sauce.
Traditional Agnolotti Dal Plin Recipe
A luxurious Traditional Agnolotti Dal Plin recipe that pairs homemade pasta with a decadent butter sage sauce.
Ingredients
For the agnolotti
- 1 tbsp Olive Oil
- 3 oz Braising Steak, diced into 1-inch cubes
- 3 oz Pork, diced into 1-inch cubes
- 3 oz Chicken Thigh , diced into 1-inch cubes
- ½ cup Dry White Wine
- ½ cup Water
- 2 cups Spinach, finely chopped
- 1 clove Garlic, finely chopped
- 1 Egg
- ½ cup Parmesan Cheese, grated
- 1 lb Pasta Dough
For the butter sage sauce
- ½ cup Chicken Broth
- ½ cup Butter, unsalted, diced
- 6 Sage Leaves
- ¼ cup Parmesan Cheese, grated
Instructions
- Place a saucepan on medium heat and add the olive oil.
- Stir in the diced steak, pork, and chicken thighs. Brown all the meat for 5 minutes.
- Pour the white wine and water into the saucepan and bring it to a simmer.
- Place a lid on the pot and cook the meat for 40 minutes until tender.
- Next, remove the meat from the saucepan and finely chop it (or grind using a meat grinder), keep the cooking liquid in the saucepan to prepare the sage sauce.
- Place a saute pan on medium heat then add the spinach and garlic, letting it cook for one minute until wilted.
- Discard the garlic and stir the spinach into the meat mixture along with the egg and parmesan cheese.
- Divide the pasta dough into four equal pieces then pass each through a pasta machine, working from the widest setting to the second to last setting.
- Lay the pasta sheets onto a work surface and trim them to form 3-inch wide rectangles.
- Place one teaspoon of the meat mixture on the pasta dough, then continue adding more of the filling, leaving an ½-inch gap between each one.
- Fold the pasta sheet over to seal the filling in, then pinch between the gaps to remove any air pockets.
- Slice individual agnolotti using a pasta wheel to cut between each filling then dust them with semolina flour.
- Prepare the sauce by using the saucepan with the meat cooking liquid, then add the chicken broth, butter, and sage.
- Place the saucepan on medium heat and simmer for 5 minutes to melt the butter and form a thickened sauce.
- Bring a large pot of water to a boil.
- Once boiling, season the water with salt and add the agnolotti dal plin.
- Cook the agnolotti for two minutes, then transfer them directly to the sage sauce and warm through.
- Serve the traditional agnolotti dal plin immediately with grated parmesan cheese.
Notes
- Ask for help from friends and family to make the agnolotti so that step can get done more quickly.
- Save any excess agnolotti in a freezer-safe container for later.
Nutrition Estimate
Calories: 780kcal | Carbohydrates: 63g | Protein: 26g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1053mg | Potassium: 471mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1672IU | Vitamin C: 5mg | Calcium: 320mg | Iron: 5mg
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If you like this post, then we definitely recommend checking out our Vegetarian Agnolotti Dal Plin Recipe post.