Agnolotti del Plin

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.

1. 1. Make the pasta dough: Tip 300 g 00 flour onto the worktop, make a well and add 3 eggs and 1/2 tsp salt. Beat the eggs with a fork, draw in the flour, then knead for 8 to 10 minutes until smooth. Wrap and rest for 30 minutes.
2. 2. Cook the meat filling: Warm 40 g butter and 1 tbsp olive oil in a heavy pan. Add onion, carrot and celery with a pinch of salt and cook gently for 8 minutes. Add the veal, pork and rabbit or chicken, brown lightly, then add 80 ml white wine. Reduce by half, add 120 ml stock, cover and cook gently for 45 minutes until tender.
3. 3. Finish the filling: Cool the cooked meat mixture, then chop very finely or pulse briefly. Mix with chopped spinach or chard, 1 egg, 50 g Parmigiano Reggiano, nutmeg, salt and pepper. The filling should be moist but firm enough to spoon.
4. 4. Roll and fill the pasta: Roll the dough into thin sheets. Place small 1/2 tsp mounds of filling in rows, fold the pasta over, press out air and pinch between each mound to form the classic plin shape. Cut into small rectangular parcels.
5. 5. Cook the agnolotti: Bring a large pan of salted water to a gentle boil. Cook the agnolotti for 3 to 4 minutes, until tender and floating.
6. 6. Serve with butter and sage: Melt 60 g butter with sage leaves until fragrant but not browned hard. Lift the agnolotti into the butter with a little pasta water, toss gently and serve with Parmigiano Reggiano.

#1 Great match White

Dry Riesling

Why it works: Dry Riesling combines piercing acidity with citrus and mineral notes that lift pork, smoke, cabbage and sweet-sour elements.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling

RegionMosel, Rheingau, Alsace, Clare Valley

Wine flavourlime, green apple, petrol, slate, blossom

Serve at8-10°C

• Flavour bridge: lime and apple echo pork, smoke and cabbage
• Acidity: High acidity balances fat and salt.
• Body: Light body keeps the match agile.
• Tannin: Low tannin avoids metallic clashes.
• Sweetness: Dry profile supports savoury dishes.
• Best for: A credible food-led pairing for this recipe.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: A credible food-led pairing for this recipe.

#1 Great match White

Grüner Veltliner

Why it works: Grüner Veltliner offers pepper, citrus and firm acidity that pair naturally with Austrian, pork, herb and vegetable-led dishes.

Peppery, citrusy white with high acidity and a savoury snap. Brilliant with vegetables, pork, fried dishes, herbs and awkward wine-pairing foods.

GrapeGrüner Veltliner

RegionWachau, Kamptal, Kremstal

Wine flavourlime, green apple, white pepper, lentil, herbs

Serve at8-10°C

• Flavour bridge: white pepper and herbs mirror seasoning
• Acidity: High acidity cuts frying and pork fat.
• Body: Light-medium body suits veal and vegetables.
• Tannin: Low tannin.
• Sweetness: Dry finish keeps the match precise.
• Best for: A credible food-led pairing for this recipe.

#1 Great match Rosé

Provence Rosé

Why it works: Dry rosé combines red-fruit flavour with white-wine freshness, working well with grilled food, tomatoes, peppers and robust seafood.

Pale, dry rosé with red berries, citrus and herbs. Flexible with Mediterranean dishes, grilled vegetables, seafood and summer food.

GrapeGrenache, Cinsault, Syrah, Mourvèdre

RegionProvence, Languedoc, Navarra

Wine flavourstrawberry, citrus, herbs, melon

Serve at8-10°C

• Flavour bridge: red berries bridge tomato and char
• Acidity: Bright acidity handles tomato and oil.
• Body: Light-medium body suits grilled dishes.
• Tannin: Low tannin.
• Sweetness: Dry style remains refreshing.
• Best for: A credible food-led pairing for this recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.