Piedmontese Agnolotti (Agnolotti del Plin)
Agnolotti are a traditional stuffed pasta from Piedmont in northern Italy, known for their delicate pasta dough and rich, savoury filling. Often compared to ravioli, Piedmontese agnolotti have their own distinctive shape and are deeply rooted in the region’s culinary traditions.
One of the best-known variations is agnolotti del plin, named after the Piedmontese word plin, meaning “pinch”, which describes the characteristic gesture used to seal the pasta. Traditionally filled with roasted or braised meat, agnolotti are a wonderful example of Piedmontese cooking: simple ingredients transformed into something deeply comforting and full of flavour.
Ingredients for Piedmontese Agnolotti ( Serves 4 )
Pasta dough
300 g plain flour (00 flour if possible)
3 large eggs
Filling
300 g roasted beef or veal
100 g cooked spinach or cabbage
1 egg
80 g grated Parmigiano Reggiano
Salt and black pepper, to taste
To serve
80 g butter
Fresh sage (optional)
How to Make Agnolotti
Make pasta dough with flour and eggs. Knead, wrap and rest 30 minutes.
Finely chop meat and vegetables, then mix with egg, cheese, salt and pepper.
Roll dough thin and pipe filling in small lines.
Fold dough, seal and cut into small agnolotti.
Cook in salted boiling water 2–3 minutes.
Toss with melted butter (and sage if using) and serve.
Tips and Variations
Roll the pasta very thin for delicate agnolotti.
The filling should be dry and compact to avoid leaks.
Use leftover roasted meat for the most authentic flavour.
Serve simply, letting the filling shine.
Agnolotti vs Ravioli: What's the Difference?
Although agnolotti are sometimes described as Piedmontese ravioli, they are a distinct type of stuffed pasta with their own shape, preparation and regional tradition.
Ravioli are made throughout Italy and can contain many different fillings, while agnolotti originated in Piedmont and were traditionally prepared using leftover roasted or braised meat. Agnolotti are usually smaller and are formed by folding pasta dough over the filling before cutting it into individual pieces.
Agnolotti del plin are an even smaller variation. The word plin means “pinch” in the Piedmontese dialect and refers to the small pinching motion used to seal each piece of pasta.
The History of Agnolotti in Piedmont
Agnolotti are one of Piedmont’s most iconic stuffed pastas, traditionally prepared for family gatherings and celebrations, often served alongside classic regional dishes such as Veal with tuna sauce and Beef Braised in Barolo Wine.
The name “plin” refers to the pinching motion used to seal the pasta, a technique passed down through generations in rural kitchens across Piedmont.
