Agnolotti del “Plin” Al Castemagno with Butter and Sage Sauce in a Crispy Parmesan Basket

There are so many pasta lovers in the world. Some of them just play with different spices to create interesting flavors, someone surfs an internet for the classic pesto recipe, and others buy a pasta maker, and know all kinds of pasta. But all of them have a mutual feature – each of these types of cooks just loves Italian pasta.

This recipe is just for them.

Agnolotti del “Plin” Al Castemagno with Butter and Sage Sauce in a Crispy Parmesan Basket

Difficulty Level: Medium

Calories: 550

Cooking Time: 90 min

Ingredients:

For the Pasta:

330g 00 flour
3 eggs

For the Stuffing:

150g ricotta cheese
150g castelmagno cheese
1 egg
Salt
Pepper

For the Sauce:

100g butter
10g extra virgin olive oil
Salt

For the Basket:

300g parmigiano cheese

Instructions:

For the Basket

Put some grated parmesan on a baking paper then make a thin circular shape and put into the microwave for 40 to 50 seconds.
When the cheese starts to melt, remove the paper and take out the heated cheese, put it upside down on a glass and work with the finger to give it a “basket” shape.
Repeat for the next basket.

For the Sauce.

Just melt the butter and add the oil and then sage.
Left to melt for few minutes for the taste to get mixed.

For the Pasta:

Mix the egg with flour until the pasta dough is smooth and evenly blended.

For the Stuffing:

Mince the castelmagno then add in ricotta and egg.
Mix well and adjust the flavor with salt and pepper.

How to Make the “Plin”:

Make a thin ⅔mm thick of pasta, with width around 5sm and as long as you want.
Then put a small amount of studding (the size of a hazelnut) with 3sm gap between one and the other.
Fold the pasta in two covering the stuffing with the tip of the finger pushing the pasta together.
Then first close the front side, followed by the other side.
After that cut the “plin” in the middle of the gap between the stuffing.

For Cooking

Boil the “plin” in salted water for around 6 minutes.
Drain and remove from water and mix well with the butter and sage sauce.
Remove the basket from the glass and fill it with the pasta.
Enjoy!

Fruit Carpaccio with Lavender Syrup

Fruit Carpaccio with Lavender Syrup is a refreshing, visually striking dessert. Thinly sliced seasonal fruits like strawberries, kiwi, and citrus...

Placinta with Cottage Cheese and Greens

Plăcintă is a traditional Eastern European pastry, known for its flaky layers and delicious fillings. This version, with cottage cheese...

Duck fillet with dried fruits, potatoes, vegetables and cherry sauce

A beautifully seared duck fillet, tender and flavorful, is served with a medley of roasted potatoes, seasonal vegetables, and a...

Be inspired by the success stories of the world's top chefs:

Biljana Kebakoska Dimitrijević

Czech Republic, Prague

I’m Biljana Kebakoska Dimitrijević, a passionate cook who sees cooking as magic. At Angelato in Prague, I create unique ice...

Billy Otis

Hong Kong

Billy Otis, Chef at Socialito in Hong Kong, brings a rich culinary journey to his seafood creations. With years of...

Anastasiya Holoborodko

Kyiv, Ukraine

Food is more than just sustenance—it’s an experience, a story, and a journey. Anastasiya Holoborodko, a passionate food journalist and...

Agnolotti del “Plin” Al Castemagno with Butter and Sage Sauce in a Crispy Parmesan Basket