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Ravioli al Plin Filled with Roast with Ragù Sauce

RAVIOLI AL PLIN

€7.80
Tax included

Preparing these ravioli is a long and laborious process, that today is a symbol of the Langhe identity...

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Preparing these ravioli is a long and laborious process, that today is a symbol of the Langhe identity and the result of a centuries-long history. Ravioli al plin were invented to preserve roasted meat inside a thin layer of dough. The filling was put on the dough, which was then rolled to cover it, and the two sides were closed with a plin (i.e. pinch). Only the prime meat was selected for the filling, which in the Langhe included pork, rabbit, and veal. This tasty first course, according to an old and amusing custom, was served without sauce. If you want to enjoy their full essence, you can serve them with a cup of hot broth on the side. Otherwise, you can serve with butter and sage or with ragù, a meat-based sauce made with pork and veal meat, which brings out the flavour of ravioli al plin even more.

RAVIOLI AL PLIN

Data sheet

RAVIOLI FILLED WITH ROAST
CONTENTS
Nutritional Value (average value for 100 g) Energy:
982 kJ / 233 kcal
Fats:
4,90 g
- Saturated fatty acids content:
1,87 g
Carbohydrates:
33,8 g
- Sugar content:
2,75 g
Proteins:
13,3 g
Salt:
1,22 g
Ingredients:
endive, egg white, spinach, white wine, olive oil, salt, rosemary, garlic, pepper, nutmeg, rice flour
Fresh egg pasta (45%):
soft wheat flour type 00, semolina flour, fresh pasteurised eggs (20%), water
Filling:
55%
Mature beef roast:
40.66% of the filling (forequarter of beef of Italian origin bred in Piedmont)
Pork roast:
21.65% of the filling (forequarter of pork of Italian origin)
Unrefined sausage meat:
7% of the filling (pork of Italian origin, dextrose, spices and natural flavourings, acidity regulators: E262-E331, antioxidant: E300)
Grana Padano PDO cheese:
milk, salt, rennet, lysozyme
Breadcrumbs:
soft wheat flour type 0, brewer's yeast, salt
Dietary fibre:
potato flakes, starch, rice cream, vegetable fibres
Sautéed vegetables:
onions, carrots, celery in varying proportions
Allergens:
eggs and egg products, cereals, gluten, wine, celery, breadcrumbs, Grana Padano cheese, milk and dairy products
RAGÙ SAUCE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
448 kJ / 108 kcal
Fats:
7,9 g
- Saturated fatty acids content:
1,9 g
Carbohydrates:
2,1 g
- Sugar content:
2,0 g
Proteins:
6,7 g
Salt:
1,53 g
Ingredients:
red wine, extra virgin olive oil, salt, black pepper
Tomato pulp:
tomatoes, tomato juice, acidity regulator: citric acid
Meat ragù:
31% (47% beef, 47% pork, olive oil, salt)
Sautéed vegetables:
onions, carrots, celery, olive oil, garlic, salt
Fondo Bruno sauce:
water, 11% meat extract, celery, carrots, salt
Spices:
cinnamon, cloves, coriander, pimento, nutmeg, mace, caraway seeds
May contain:
eggs, fish, milk, nuts

BECOME A CHEF

Take a large pot (at least 20 cm in height, 25 cm in diameter) and fill with 2 L of water and 30 g of coarse seasalt, then boil. Meanwhile, open the ragù sauce jar and pour into a pan (25 cm in diameter). Re-fill the jar with 30 g of broth or water, in order to flush out all the ragù, and pour into the pan as well. Then heat slowly, until the sauce is boiling. Once the sauce is hot, turn off the heat and add 30 g of butter, so that it can melt slowly, helping to thicken the ragù. When the water is boiling, put in the ravioli al plin and let them cook for two minutes after the water is boiling again. Then drain with the help of a skimmer and add to the pan with the ragù sauce. Sprinkle the ravioli with 20 g of grated Parmigiano Reggiano or Grana Padano cheese, and sauté. If the ravioli are too dry because the sauce was heated too much, add 30 ml of cooking water and sauté until they are well blended with the sauce. Lay the ravioli in a soup bowl with a spoon and... enjoy!

WHAT YOU NEED

EQUIPMENT: a large pot (at least 20 cm in height, 25 cm in diameter), a pan (25 cm in diameter), a skimmer, a spoon.

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