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Recipe - Ravioli al plin alla Parmigiana
Ravioli, along with Parmigiana, are timeless classics of Italian cuisine. Ravioli al plin are a smaller version of the traditional dumplings and a specialty from the italian Piedmont region. "Plin" refers to the local dialect term for the "pinch" of the dough that seals the ravioli. The filling, inspired by the beloved eggplant casserole Parmigiana, turns these ravioli into a warm, creamy delight. Served with homemade pesto and sun-dried tomatoes, the ravioli are perfectly complemented. We explain how you can easily recreate this Italian classic at home.
- Vegetarian -
Ravioli, along with Parmigiana, are timeless classics of Italian cuisine. Ravioli al plin are a smaller version of the traditional dumplings and a specialty from the italian Piedmont region. "Plin" refers to the local dialect term for the "pinch" of the dough that seals the ravioli. The filling, inspired by the beloved eggplant casserole Parmigiana, turns these ravioli into a warm, creamy delight. Served with homemade pesto and sun-dried tomatoes, the ravioli are perfectly complemented. We explain how you can easily recreate this Italian classic at home.
- Vegetarian -
Ingredients (for 4 people)
Pasta Dough
250g wheat flour
250g semolina flour
6 egg yolks
1 whole egg
Filling
2 eggplants
250g tomato sauce
200g Parmesan cheese
6 basil leaves
Datterini Tomatoes
20 tomatoes
Salt, pepper, sugar, rosemary, sage
Pesto
1 handful of basil
1 handful of parsley
1 teaspoon pine nuts
2 tablespoons Parmesan
Olive oil
Preparation
Peel the tomatoes and place them on a baking tray. Season with salt, pepper, and a pinch of sugar, along with rosemary and sage to taste. Dry the tomatoes at 100°C (convection) for three hours. The dried tomatoes will be served later with the ravioli and pesto.
Now prepare the pasta dough. Combine all the ingredients and knead until smooth. Let the dough cool in the fridge while you prepare the rest.
Slice the eggplants evenly, salt them, and fry in oil. Layer the eggplant slices in a heatproof dish, then add tomato sauce, basil leaves, and Parmesan on top. Repeat the layers until the dish is full. Bake everything in a preheated oven at 180°C (convection) for 15-20 minutes. set the dish cool down.
In the meantime, take the pasta dough out of the fridge and roll it out thinly. Once the Parmigiana is cooled down, blend into a smooth paste. Fill the mixture into a piping bag and pipe small portions onto the rolled-out dough, about five centimeters apart. Cut squares and form the ravioli. Once all the ravioli are shaped, cook them in boiling salted water for about four minutes.
For the pesto, roughly blend the basil, parsley, pine nuts, Parmesan, and olive oil together until smooth.
Toss the finished ravioli in melted butter and serve with pesto and the oven-dried tomatoes.
Enjoy!
Ingredients (for 4 people)
Pasta Dough
250g wheat flour
250g semolina flour
6 egg yolks
1 whole egg
Filling
2 eggplants
250g tomato sauce
200g Parmesan cheese
6 basil leaves
Datterini Tomatoes
20 tomatoes
Salt, pepper, sugar, rosemary, sage
Pesto
1 handful of basil
1 handful of parsley
1 teaspoon pine nuts
2 tablespoons Parmesan
Olive oil
Preparation
Peel the tomatoes and place them on a baking tray. Season with salt, pepper, and a pinch of sugar, along with rosemary and sage to taste. Dry the tomatoes at 100°C (convection) for three hours. The dried tomatoes will be served later with the ravioli and pesto.
Now prepare the pasta dough. Combine all the ingredients and knead until smooth. Let the dough cool in the fridge while you prepare the rest.
Slice the eggplants evenly, salt them, and fry in oil. Layer the eggplant slices in a heatproof dish, then add tomato sauce, basil leaves, and Parmesan on top. Repeat the layers until the dish is full. Bake everything in a preheated oven at 180°C (convection) for 15-20 minutes. set the dish cool down.
In the meantime, take the pasta dough out of the fridge and roll it out thinly. Once the Parmigiana is cooled down, blend into a smooth paste. Fill the mixture into a piping bag and pipe small portions onto the rolled-out dough, about five centimeters apart. Cut squares and form the ravioli. Once all the ravioli are shaped, cook them in boiling salted water for about four minutes.
For the pesto, roughly blend the basil, parsley, pine nuts, Parmesan, and olive oil together until smooth.
Toss the finished ravioli in melted butter and serve with pesto and the oven-dried tomatoes.
Enjoy!
