Print

Agnolotti del Plin Con Carne or Meat Filled Agnolotti del Plin



1 egg to 100g of 00 flour is considered ingredients for pasta for one. This is a traditional pasta specialty of the Piemonte region in Italy. The first post I wrote about Agnolotti del Plin with Spinach filling has detailed "how to" photos that should be looked at, as well, if you are planning on making this pasta. There are detailed "how to make the pasta" photos and instructions there, as well.
Course Main
Cuisine Italian
Prep Time 2 hours
Cook Time 4 minutes
Total Time 2 hours 4 minutes
Servings 8
Author Valerie Lugonja via Federico Crova

Ingredients

  • 500 g fresh homemade pasta dough

Ingredients for Filling:

  • 150 g beef (220g)
  • 80 g pork loin (200g)
  • 1 onion , diced or 1 cup diced onion
  • 3 celery , diced or 1 cup diced celery
  • 2 carrots , diced or 1 cup diced carrots
  • 80 g Italian sausage , skinned (300g)
  • ½ curly endive , thinly sliced
  • 100 g cooked salame , minced (200g)
  • 50 g freshly grated Parmesan cheese
  • 1 egg
  • butter
  • salt
  • freshly ground black pepper
  • extra Parmesan cheese for topping cooked pasta

Ingredients for Roasted Meat Sauce:

  • celery , carrot, onion mixture with pan sauces from the roasted meats
  • knob of fresh butter (about 2 tablespoons or 30g)
  • 400 g beef stock
  • 1 cup white wine
  • salt and freshly ground black pepper , to taste
  • fresh thyme leaves to taste

Instructions

Instructions for the Filling:

  1. Roast the beef and the pork in the oven in a tray rubbed with butter alongside the chopped celery, onion and carrot and a little butter dabbed on top (Juices need to caramelize; add water or a touch of white wine to avoid burning, if necessary)
  2. Brown the Italian sausage in a pan; set aside
  3. Saute the endive in a little butter; set aside
  4. After meats are roasted and cooled, reserve the juices and mince each finely; combine with Italian sausage, salame, and endive
  5. Place meat mixture into a food processor; add egg and cheese; pulse to desired texture (not paste) paste) and adjust seasoning, as needed (salt, freshly ground black pepper)

Filling the Agnolotti del Plin:

  1. Prepare the pasta dough; rest for 30-60 minutes, then roll into sheets
  2. Prepare a cookie sheet by covering it with parchment paper; have rice flour out for sprinkling
  3. Take the rolled portion of pasta dough, and slice off the ends to make a rectangle; the slice in half or in thirds, depending upon the length of your dough
  4. Using one portion of the dough, place it horizontally in front of you and tilt the pastry bag vertically and disperse a small mound of filling on the long edge of the pasta sheet closest to you; continue along the edge of the pasta sheet, just far enough a part to pinch between each mound with fingers
  5. Once the pasta sheet is lined with mounds of filling, take a firm hold of each end of the sheet, and turn it over on top of itself, ensuring there is an edge formed one turned (see above photo)
  6. Gently press the edge to seal the sheet together, and close one end of the pasta filled with the mounds
  7. Using the pointer finger and thumb of both hands, pinch the dough around each mound of filling starting at the end that you have closed with a pinch
  8. Move down the row of mounds, repinching the one pinched side and closing the open side with a new pinch until the entire row is pinched, then pinch the other end
  9. Using a round pasta cutter (see photo) trim off the long sealed edge; turn the filled pasta sheet so that it is in front of you horizontally and the mounds are exactly upside down
  10. Line up the pasta roller (as in the photos above), very close to the dough and then just quickly push it through to cut each piece of Agnolotti del Plin free from the line- up; continue until each portion of filling has become an Agnolotti del Plin
  11. Dust with rice flour to avoid sticking and place on parchment covered pan until ready to cook, or freeze
  12. Continue until all Agnolotti del Plin have been formed
  13. At this point, you can cover with a towel until cooking time, or fast freeze over night and then portion into zip lock bags for serving another day

Roasted Meat Sauce for Meat Filled Agnolotti del Plin: (makes 2 cups sauce)

  1. Place sauce ingredients from the roasted meats into a frying pan
  2. Saute ingredients with 2 tablespoons butter; add 400g beef stock and puree, but leave a little texture
  3. Add 1 cup of white wine; place back into the skillet and reduce to half
  4. Season again; add fresh time leaves just before serving
  5. Add the meat filled Agnolotti del Plin, tossing to cover all with the sauce, and serve immediately with extra grated Parmesan cheese

Recipe Notes

A very specific step by step photo essay about how to fill the pasta is available with my Spinach filled Agnolotti del Plin post, here. It would be well worth your time to view the photos before attempting to make this pasta without any previous experience.
Meat for Roasting: When buying meat for roasting, purchase double the amount needed, or more. I purchased 440g of beef and it produced 220g of roasted beef.
Roasted Gravy Sauce Portions: We made a double batch of meat filling so each of us had 2.25 cups of sauce. Half a cup of the roasted gravy will sauce 24 of the agnolotti del plin. One cup of the sauce is enough for 4 servings of pasta.
Portioning the Pasta: This is dependent upon the size of your filled portions, but generally 10-12 portions would be considered a serving.
Meat in Filling: There are 410g of meat in this recipe. We doubled it, so we needed 820g of meat.
We had 220g of beef instead of 300g, so we used
200g of pork loin instead of 160g, and
300g of Italian Sausage instead of 160g.
We kept to the 200g of salame.
In the end, we had 920g of meat. Woops. Didn't count very well. Surprisingly, the flavour was completely overpowered by the salame. Lesson learned.