Agnolotti Dal Plin is a classic Italian dish from the Piedmont region. It features a unique pasta shape with a filling similar to what you would see in ravioli recipes. Warm your heart with this decadent Agnolotti Dal Plin in broth. It takes a while to make this meal, but the end result will always be worth the effort.
Agnolotti Dal Plin in Broth Recipe
A luxurious Agnolotti Dal Plin in Broth recipe that pairs pork-filled agnolotti with a decadent homemade broth.
For the fresh pasta dough
- 3 cups All-Purpose Flour
- 3 Eggs, large
- 1 tbsp Olive Oil
- 1 tsp Salt
For the agnolotti dal plin filling
- ½ cup Italian Sausage
- ½ cup Pork, minced
- ¼ cup Pancetta, minced
- 1+1 tbsp Olive Oil
- Salt, to taste
- 1 Onion, chopped
- 3 Garlic Cloves, minced
- ½ cup Red wine
- 1 Egg, large
- 2/3 cup Parmigiano Reggiano Cheese, grated
- ½ tsp Nutmeg
- ½ tsp Dried Oregano
- ½ tsp Dried Thyme
- Black Pepper, to taste
For the broth
- 12 cups Water
- 2.2 lb Chicken Bones
- 1 Onion, small, halved
- 2 Garlic Cloves
- ½ tsp Black Peppercorns
- 3 to 5 Cloves
- 2 Bay Leaves
- 1 to 2 Star Anise
- 1 stick Cinnamon
- ½ tsp Coriander Seeds
- Fresh Parsley, to taste
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 Lemon Peel
- Salt, to taste
Make the broth
- Add all the ingredients except salt for the broth in a large pot and let it simmer on low heat for 3 hours or until it reduces to about 8 cups of broth.
- Strain the broth and season with salt to taste.
Mix the fresh pasta dough
- Whisk together flour, salt, olive oil, and eggs on low speed in a stand mixer.
- Once the mixture is crumbly, attach the dough hook and knead the dough until smooth.
- Wrap the dough with plastic wrap and refrigerate for an hour.
Create the agnolotti dal plin filling
- In a large pan, add one tablespoon of olive oil and heat it on medium heat.
- Add pork, Italian sausage, and pancetta to the pan and cook until lightly browned.
- Remove the meat and set it aside to cool.
- In the same pan, add the remaining tablespoon of oil, plus the onions and garlic.
- Sauté them for a minute until translucent.
- Deglaze the pan with red wine and reduce it to make a thickened sauce.
- Set aside to cool.
- Once the meat and the red wine glaze are cooled, process them in a food processor along with egg, parmesan, nutmeg, oregano, and thyme. Make it into a smooth paste.
- Season with salt and pepper to taste.
- Transfer the filling to a piping bag and let it refrigerate until you’re ready to assemble the pasta.
Assemble your agnolotti pasta
- Divide your pasta into four equal pieces.
- Roll out each piece of dough into a thin sheet with a rolling pin or pasta machine.
- Pipe about one teaspoon of the filling in the middle of the sheet, spacing them 3 inches apart.
- Turn the pasta sheet on itself and start to seal the filling.
- Cut out individual agnolotti and crimp the edges.
- Repeat the last three steps until you’re out of pasta dough and filling.
- Heat the prepared broth until it comes to a simmer.
- Cook the agnolotti in the broth until it floats.
- Serve immediately.
- You can use canned, low-sodium chicken broth and mix in the seasonings if you don’t have time to make broth from scratch.
Calories: 1101kcal | Carbohydrates: 88g | Protein: 30g | Fat: 67g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 0.04g | Cholesterol: 209mg | Sodium: 1400mg | Potassium: 541mg | Fiber: 7g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 7mg
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If you like this post, then we definitely recommend checking out our Traditional Agnolotti Dal Plin Recipe post.