- THE SHOP LIST
- seirass (or ricotta)
- chestnut honey
- unsalted butter
- Parmigiano Reggiano
Easy, you could say, since I’m Piedmontese (well, I’m not actually so Piedmontese) like these little ravioli, named after a pinch (oh, yes, plin in Piedmontese means pinch, ’cause you have to pinch the pasta in order to make these ravioli).
But I don’t have a family recipe, no one ever tried and make them and, actually, fresh pasta (except for spinach and ricotta agnolotti that my grandma used to make for Chrismas) is a very recent tradition, ’cause I started it… I think I’m one of the few cases where a mother goes to her daughter to eat fresh pasta (let’s be clear, I often go to my parents’ for dinner, but I eat something else).
So, when I started to deal with this challenge, I did it with my eyes free from the tradition, but not like a novice would do, since I made a lot of plin when I worked at a local restaurant (at least I learned how to prepare them well enough and quickly).
And then I decided to distance myself from the traditional plin filled with roast meat, but I wanted to fill them with something Piedmontese, so I chose seirass (a typical ricotta, very moist, soft and creamy, and it’s sold in conical shape, in a cloth bag) and (a little) chestnut honey, and then I served them with melted butter (for me Occelli butter), hazelnut and a lot of grated Parmigiano grattugiato (not Piedmontese, but Parmigiano Reggiano is simply unique).
Plin ravioli with seirass and chestnut honey served with butter and hazelnut
- Yield: 4 Servings
- Prep: 60 mins
- Cook: 5 mins
- Ready In: 1 hr 5 mins
- 200 grams flour
- 1 whole egg (a big one)
- 2 egg yolks (big ones)
- 500 grams seirass (or ricotta)
- 1 teaspoon chestnut honey
- unsalted butter (about 80 grams)
- 100 grams hazelnut finely chopped
- Parmigiano Reggiano grated
- some whole hazelnuts
- Prepare the filling: mix the seirass (or ricotta) with a teaspoon of chestnut honey. Put the mixture in a sac-à-poche (7 to 10 mm nozzle, smooth) and leave it to rest in the fridge.
- Make a well with the flour, then break the eggs in it. Mix starting from the inside and incorporate the flour little by little. Knead for ten minutes with your palms until you have a smooth and solid dough. Cover with plastic wrap (or with a bowl turned upside down) and let it rest for half an hour.
- Cut the dough into pieces and roll them out very thin (using the pasta machine, I rolled them out until the last notch).
Using the sac-à-poche, make a lot of filling “piles” on the pasta sheet, leaving little space between one another (you could also create a line of filling, but then you’ll have to cut the edge large enough, or the filling will come out).
- Fold the pasta sheet (so that the filling stays inside) and then pinch the sheet between a filling pile and the other. After that, cut the ravioli with a pasta cutter: first of all cut a line of ravioli and then cut the single ones, starting from the closed part and moving towards the overlapping edges (if you have any doubts, take a look at Elisa’s blog, where you can find step by step pictures and a video, too).
- Bring to a boil a large pot of salted water.
Meanwhile, melt the butter in a nonstick pan and, when it’s melted, add 2/3 of the chopped hazelnuts and turn off the flame.
- When the water boils, put the plin on and cook them for a few minutes (the water must re-boil and the plin must surface, but don’t over cook them, ’cause you’ll sauté them with the sauce).
Drain them with a perforated spoon and put them into the butter/hazelnut sauce; turn on the heat and sauté for a few seconds.
- Make the dishes, and garnish them with the chopped hazelnut left and, if you like, with some whole hazelnuts.
Grate some Parmigiano Reggiano on the plin, mix and enjoy.
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