Plin Filled with Neapolitan Ragù: Authentic Italian Recipe

Experience the taste of Italy with Plin filled with Neapolitan Ragù—a perfect blend of two classic cuisines.

Introduction to Plin Filled with Neapolitan Ragù

Plin ravioli, a beloved specialty from Piedmont cuisine, meets the rich Neapolitan ragù, a staple in traditional Sunday meals in Naples. This gourmet recipe offers a true fusion of flavors that captures the essence of both regions. Chef Roberto Di Pinto ingeniously combines his family’s Neapolitan ragù recipe with the famous small ravioli from the Langhe region, made rich with egg yolks.

Traditionally, these plin are served ‘al tovagliolo’ and should be eaten with hands for the fullest experience. We recommend pairing the plin with a small bowl of reduced sauce or Parmesan sauce for an irresistible twist on authentic Italian flavors.

Ingredients

• Fresh egg pasta
• Ground beef
• Pork shoulder
• Onion
• Tomato paste
• San Marzano tomatoes
• Red wine
• Olive oil
• Parmesan cheese
• Salt
• Pepper

Instructions

1. Prepare the ragù by sautéing the minced onions in olive oil until golden.
2. Add the ground beef and pork, browning them thoroughly.
3. Stir in the tomato paste and cook for a few minutes before adding the crushed San Marzano tomatoes.
4. Pour in the red wine and let it simmer, allowing the flavors to meld.
5. Season with salt and pepper, then let it cook on low heat for at least two hours.
6. Roll out the egg pasta thinly and cut into squares to form the plin.
7. Fill with the ragù mixture and fold, sealing the edges properly.
8. Cook the plin in boiling salted water for a few minutes until they float.
9. Serve hot, optionally with a drizzle of reduced sauce or Parmesan sauce.

Conclusion

Enjoy these Plin filled with Neapolitan ragù and discover a delectable side of Italian cuisine that brings together tradition and innovation.