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.