Pleated ravioli in a napkin

Pleated ravioli in a napkin

Agnolotti del plin in tovagliolo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

In the Neal Street Restaurant this was always the dish to draw the attention of the guests. Pasta served in a napkin? What about the sauce? Plin ravioli are very representative of the good food of the Piedmontese: the filling is pleasant, and you just have to toss the ravioli in a pan glazed with juices from the beef roasting tray. It is an invention of my own to serve it in an immaculate starched white napkin, which demonstrates that you don’t really need much sauce when you cook delicious pasta. I know you are thinking of your napkins – make this recipe when you want to show off!

Ingredients

Quantity Ingredient
300g Fresh egg pasta
salt and pepper, to taste

Filling

Quantity Ingredient
200g spinach leaves, washed and blanched
250g leftover roast beef, cut into small chunks
30g parmesan, freshly grated
A pinch freshly grated nutmeg
1 egg yolk

Sauce

Quantity Ingredient
juices from the beef roasting tray
a knob unsalted butter

Method

  1. Boil the spinach briefly in salted water for 5 minutes. Drain, cool and squeeze out all the moisture. Put the meat, spinach, Parmesan and nutmeg into a blender and blend to make a paste. Taste for salt and pepper and stir in the egg yolk to combine.
  2. Roll out the pasta dough, by hand or machine, to a sheet 2mm thick. Cut into a band or bands 6–7cm wide and as long as you can. Place little piles of the meat and spinach paste at 1cm intervals just below the middle of each strip. Close by folding over the other long side of the pasta over the paste, just as if making ordinary ravioli. But now pinch together the dough between the piles of filling to seal the pasta, then cut with the pastry cutter wheel to form the pleated ravioli.
  3. Heat the juices from the beef roasting tray in a small saucepan, and melt the butter into them.
  4. Cook the ravioli in plenty of boiling salted water for 5–6 minutes or until al dente. Drain and toss gently in the minimal sauce, just to coat each side of the ravioli. Put four white napkins on four warmed plates, open them out and divide the ravioli between them. Cover the ravioli with the overlapping cloth, and serve.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again