Go Back Email Link
piedmontese agnolotti del plin with braised beef & spinach recipe - Piedmontese Agnolotti del Plin with Braised Beef & Spinach served in a white bowl overhead view
Chloe

Piedmontese Agnolotti del Plin with Braised Beef & Spinach

piedmontese agnolotti del plin with braised beef & spinach recipe made easy at home. Delicate, hand-pinched pasta parcels filled with rich braised beef and sp
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Method

Ingredients
  

Pasta Dough
  • 2 cups 00 flour plus extra for dusting
  • 3 large eggs room temperature
  • 1 tbsp olive oil
  • 1/2 tsp salt
Filling
  • 8 oz beef chuck cut into 1-inch cubes
  • 4 oz pork shoulder cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 2 cloves garlic smashed
  • 1/2 cup dry red wine such as Nebbiolo
  • 1 cup beef broth low sodium
  • 1 bay leaf
  • 5 oz fresh spinach
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 egg yolk
  • to taste salt and black pepper
  • pinch freshly grated nutmeg optional
Sage Butter Sauce
  • 6 tbsp unsalted butter
  • 10-12 leaves fresh sage
  • to taste salt
  • 1/4 cup reserved pasta water as needed
To Serve
  • as needed shaved Parmigiano-Reggiano
  • to taste freshly cracked black pepper

Method
 

  1. Mound flour on a clean surface and create a well. Add eggs, olive oil, and salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
  2. In a heavy pot, heat olive oil over medium-high. Brown beef and pork in batches. Remove meat. Reduce heat to medium, add onion, carrot, celery, and garlic; sauté until softened. Deglaze with red wine, scraping up bits. Return meat, add broth and bay leaf. Bring to a simmer, cover, and cook on low for 1.5 hours or until meat is fork-tender. Discard bay leaf and let cool.
  3. Wilt spinach in a pan with a splash of water, drain thoroughly, and squeeze out excess moisture. Finely chop. In a food processor, pulse cooled meat mixture (with vegetables) until coarsely ground. Combine chopped spinach, ground meat, Parmigiano-Reggiano, egg yolk, nutmeg, salt, and pepper. Mix until cohesive. Transfer to a piping bag or ziplock bag.
  4. Divide rested dough into 4 pieces. Keep covered. Flatten one piece, then pass through a pasta roller on the widest setting, folding and re-rolling until smooth. Gradually roll to the second-thinnest setting (about 1 mm thick). Lay the sheet on a lightly floured surface.
  5. Pipe small dots of filling (about 1 tsp) in a line along the lower third of the pasta sheet, leaving 1 inch between each. Fold the top edge down over the filling. Press around each mound to seal, then use a fluted pastry wheel to cut between the mounds, creating small pillows. Pinch each sealed edge firmly (the 'plin') to ensure closure.
  6. Bring a large pot of generously salted water to a gentle boil. Drop in agnolotti in batches and cook for 3-4 minutes or until they float to the surface. Reserve 1/4 cup pasta water, then drain.
  7. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden and nutty and sage is crisp, about 2-3 minutes. Remove from heat. Add drained agnolotti and a splash of reserved pasta water, tossing gently to coat. Season with salt.
  8. Divide agnolotti among warm bowls. Spoon any remaining sage butter over top. Finish with shaved Parmigiano-Reggiano and cracked black pepper. Serve immediately.