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.

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

Difficulty Level: Medium

Calories: 550

Best Season: Fall, Winter

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