Ravioli Al Plin

Preparation:

Preparation: Since this is a fairly long preparation, it is advisable to respect priorities to avoid dead times or bad surprises. Start by cooking the meat for the filling: brown the veal and pork for about 15 minutes over high heat with oil, a little butter, garlic and rosemary, salt and pepper. Then continue cooking over medium heat for an hour and 15 minutes, basting, if necessary, with broth. Leave to cool and finely chop the meat. Meanwhile, in a saucepan, boil the spinach in salted water, drain it, season it in a pan with the remaining butter, then chop it. In a bowl, mix the minced meat and spinach well with the Parmesan, the whole eggs, a pinch of nutmeg and a little pepper. Prepare the pastry: arrange the flour on a pastry board, add three whole eggs, nine egg yolks, salt and a spoonful of oil. Knead carefully and roll out a very thin sheet. Immediately, to prevent the dough from hardening, start preparing the agnolotti: with your fingers, form small hazelnuts of filling and place them on the dough about one centimeter from the edge and at a distance of one centimeter from each other. Fold the edge of the pastry over the row of piles of filling and make it adhere lengthwise, with light pressure from your fingers, then cut the row of agnolotti with a washer. Then carry out the welding operation between one hazelnut and the other by giving a pinch to the paste (the plin). Again with the washer separate the agnolotti from each other. Let them rest in a cool place for a couple of hours so that they dry slightly. Cook them in boiling salted water for three-four minutes and drain them with a slotted spoon. Serve them like this, if you want to fully enjoy the filling, or with butter and sage or with the gravy from the roasted filling. Note: very small, irregular, with a thin sheet and the plin, a pinch that squeezes the lamb between the thumb, forefinger and middle finger, these delicacies from the Langhe are like this, nothing to do with the square version with rounded edges on all four sides. What differentiates the different Langhe versions is the filling: rabbit is often found alongside veal and pork.