Ravioli del Plin

Ravioli del Plin is a traditional stuffed pasta from the Piedmont region of northwestern Italy, particularly associated with the Langhe and Monferrato areas. The name derives from the Piedmontese word "plin," meaning "pinch," referring to the distinctive method of sealing the pasta by pinching the dough into small, irregular shapes. Unlike larger, more uniform ravioli, Ravioli del Plin are tiny, often no larger than a fingertip, and are typically filled with a mixture of braised meats, vegetables, and herbs.

A great version of Ravioli del Plin is defined by its delicate, thin pasta that yields to a rich, savory filling. The classic filling, known as "ripieno," often includes roasted pork, veal, rabbit, or beef, combined with cabbage, spinach, eggs, and Parmigiano-Reggiano, all finely ground to a smooth paste. The key is balance: the filling should be moist but not wet, and the pasta must be pinched tightly to prevent it from opening during cooking. They are traditionally served in a simple broth or with melted butter and sage, allowing the filling to shine.

Regional variations exist across Piedmont, with some families adding a touch of nutmeg or using leftover roasted meats. In Turin, the restaurant Scannabue is praised by the food guide *Habemus Fame* for its authentic rendition, highlighting the dish's enduring appeal in the region's capital. While the filling may vary, the signature pinch remains the constant, making Ravioli del Plin a cherished emblem of Piedmontese home cooking and culinary craftsmanship.