Dinner · 90 min · italian

Agnolotti del Plin

This is the kind of Italian dinner you’ll make on repeat — all-purpose flour and eggs, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 4 Eggs
• 1/2 lb Roast pork or veal
• 1 cup Cooked cabbage
• 1/2 cup Parmigiano Reggiano
• 6 tbsp Butter
• 12 leaves Fresh sage
• 1/4 tsp Nutmeg

Steps

1. Make the pasta dough: mound the flour, crack in the eggs, and knead 8 minutes until smooth and elastic. Wrap and rest 30 minutes — rested dough rolls without springing back.
2. Chop the roast meat with the cabbage and parmigiano into a fine, juicy filling. Season with salt, pepper, and the nutmeg; it should taste boldly seasoned since the pasta is plain.
3. Roll the dough into long thin sheets. Dot teaspoons of filling down each sheet, fold the dough over, and press out all the air around each mound.
4. Pinch off small squares between the filling mounds — the plin, or pinch, that gives these their name — then cut apart with a wheel.
5. Boil in well-salted water 3 to 4 minutes, until they float and puff slightly.
6. Meanwhile melt the butter with the sage until it foams and smells nutty. Toss the agnolotti through the sage butter with a splash of pasta water and serve with extra parmigiano.

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