Ravioli al plin

Filling ingredients (12 servings)

1 kg of meat (roast or boiled), 3 whole eggs, 100 g of Parmesan cheese, nutmeg, salt, and pepper

The cold meat must be finely minced. If you have any leftover cooked vegetables (such as cabbage or spinach), you can add them to the mixture.
In a bowl, combine the minced meat with the Parmesan, three whole eggs, and a pinch of nutmeg and pepper.
Proceed by preparing the pasta dough: arrange the flour in a mound on a work surface and add the other ingredients. Knead carefully and roll out a very thin sheet of pasta. To prevent the dough from hardening, begin preparing the “Plin” immediately: using your fingers or a pastry bag, form small hazelnut-sized mounds of filling and place them on the dough, about one centimeter from the edge and one centimeter apart. Fold the edge of the pasta over the row of filling and press down longitudinally with your fingers to seal it, then cut the row of “Plin” with a pastry wheel.
Next, seal the space between each mound of filling by pinching the pasta (the “plin”).
It is best to let the pasta rest on a floured surface until the plin have dried.
Cook the “Plin” for a few minutes in plenty of salted water and dress them with butter, Parmesan, and sage, or with roast gravy. Alternatively, following an ancient tradition, they can be served “plain” with a drizzle of oil and a good wine.