Ravioli del Plin

Ravioli del Plin is a traditional small pasta originating from the Piedmont region of Italy, particularly within the Langhe and Monferrato areas. The name "plin" is derived from the local dialect, referring to the characteristic "pinch" used to seal the dough, which creates a small, bite-sized pocket.

The dish is traditionally composed of a rich egg-based pasta dough filled with a savory mixture of roasted meats—typically veal, pork, or rabbit—often seasoned with sage and cheese. A superior version of the dish is defined by the extreme thinness of the pasta shell and the concentrated flavor of the meat filling. To preserve these delicate nuances, the pasta is often served in a simple sauce of meat juices, butter and sage, or a light broth, rather than heavy cream-based sauces.

While regional variations exist throughout the Piedmontese countryside, the dish remains a cornerstone of local culinary identity. In Monforte d'Alba, Italy, the dish is a celebrated local specialty; enthusiasts have highlighted venues such as Lostu as notable destinations for authentic preparations, as noted by Franchino Er Criminale.