Stuffed pasta holds a truly special place in the culinary world, and for good reason! Each delicate parcel promises an explosion of flavors, a delightful combination of textures, and a culinary journey that often transcends the ordinary. From timeless classics to innovative modern interpretations, the universe of stuffed pasta is vast and endlessly captivating. Today, we’re thrilled to share with you one of our absolute favorites, a dish that embodies both tradition and vibrant, contemporary taste: Agnolotti del Plin with a unique Fava Bean and Herb Filling, all brought together by a zesty Calabrian Chili Butter Sauce. Whether you’re a long-time enthusiast of fava beans (also known as broad beans) or eager to explore their distinctive taste for the first time, this recipe offers an exceptional opportunity to showcase their versatility. Prepare yourself for an amplified flavor experience that will undoubtedly win your heart.
What is Agnolotti del Plin? A Dive into Piedmontese Pasta
Agnolotti del Plin is a distinct and celebrated variety of stuffed pasta, deeply rooted in the culinary traditions of Piedmont, a region in northern Italy. Often described as a smaller, more refined cousin to the more widely known ravioli, agnolotti boasts a rich history and a charming preparation method. The primary difference lies in its construction: while traditional ravioli is typically made by layering two sheets of pasta over a filling and then cutting, agnolotti is crafted from a single sheet of pasta folded over the filling. This creates a more delicate casing that highlights the exquisite flavors within.
Specifically, “Agnolotti del Plin” translates to “agnolotti of the pinch,” referring directly to the unique technique used to seal these tiny pasta pockets. After the pasta sheet is folded over the filling, the dough is gently pinched together between each mound of filling, forming small, pillow-like squares or rectangles. This characteristic pinch, or “plin,” creates a distinctive ridge that not only gives the pasta its charming appearance but also serves a practical purpose: it’s designed to beautifully capture and hold the accompanying sauce, ensuring every bite is bursting with flavor. These small, exquisite pasta shapes are a testament to the Italian commitment to culinary artistry and the joy of handmade food.
Mastering the Art of Shaping Agnolotti del Plin
While the idea of shaping agnolotti del plin by hand might initially appear intricate or challenging, it is, in fact, one of the more approachable forms of stuffed pasta to master. The “pinch” method is surprisingly intuitive once you get the hang of it, and the small size of the agnolotti makes them less daunting than larger pasta shapes. Explaining the exact technique solely through words can be difficult, which is why we’ve provided a shaping video (linked below) to offer a clear, visual guide, making the process as straightforward as possible for home cooks.
For the pasta dough itself, we rely on our tried-and-true Multipurpose Pasta Dough recipe. This versatile dough provides the perfect balance of elasticity and strength needed for successful agnolotti. The key to delicate, melt-in-your-mouth agnolotti lies in rolling the pasta thinly. We recommend rolling the dough to a setting of 6 on your pasta roller (the 6th thinnest setting on a Kitchenaid Pasta Attachment roller). This ensures the pasta is translucent enough to cook quickly and perfectly complements the flavorful filling without being overly doughy. Don’t be discouraged if your first few attempts aren’t perfect; pasta making is a skill that improves with practice, and every batch will be delicious regardless of its exact shape.
Exploring Traditional and Modern Agnolotti Fillings
Historically, the filling for agnolotti del plin is often robust, typically featuring slow-braised meats, such as beef or pork, infused with aromatic herbs and vegetables. These rich, savory fillings are a hallmark of Piedmontese cuisine, reflecting the region’s agricultural heritage and a tradition of hearty, comforting meals. However, one of the enduring beauties of Italian pasta lies in its regional diversity and adaptability. As culinary trends evolve, so do the fillings found within these beloved pasta shapes.
Across Italy and in modern kitchens worldwide, you can discover agnolotti with an incredible array of fillings, from delicate cheeses and seasonal vegetables to seafood. For this particular recipe, we’ve consciously chosen a fava bean and herb filling. Our love for the unique, earthy, and slightly sweet flavor of fava beans guided this decision, allowing us to create a vibrant vegetarian version that still feels deeply rooted in Italian tradition but with a fresh, contemporary twist. This choice not only highlights the seasonality of fava beans but also offers a lighter, yet equally satisfying, experience compared to its meat-filled counterparts.
The Star: Our Fava Bean and Herb Filling
Fava beans are truly a culinary delight, celebrated for their distinct, subtly sweet, and earthy flavor profile, complemented by a wonderfully creamy texture when cooked. They form an exceptional foundation for pasta fillings, pairing exquisitely with fresh herbs that brighten their inherent richness. The art lies in balancing these flavors, allowing the fava beans to shine without being overshadowed by overly aggressive auxiliary ingredients.
Through careful experimentation, we believe we’ve perfected a ratio that allows all the flavors to intertwine harmoniously. Mint and dill, with their distinctive fresh and aromatic qualities, are natural companions to fava beans. We initially tested each herb individually in our fava bean puree, and while both yielded pleasant results, a clear favorite was hard to determine. It was when we combined them both that the magic truly happened – the vibrant freshness of mint and the delicate, slightly anise-like notes of dill created a symphony of flavor that elevated the fava beans to new heights.
Beyond the primary flavors, the rest of our filling components were carefully selected to contribute to both texture and a well-rounded taste. Shallots, gently minced and sautéed, provide an aromatic base, adding a subtle sweetness and depth. Crème fraîche lends a luxurious creaminess and a hint of tang, while grated Parmesan cheese introduces a crucial umami depth and a savory finish. Together, these ingredients transform simple fava beans into a complex, satisfying, and utterly delicious filling that perfectly complements the delicate pasta.
The Perfect Companion: Calabrian Chili Butter Sauce
No exquisite pasta dish is complete without a sauce that elevates and complements its filling. For our Fava Bean Agnolotti del Plin, we’ve crafted a Calabrian Chili Butter Sauce that is both sophisticated in flavor and remarkably simple to prepare. At its core, this sauce is a variation of a classic French beurre blanc – a rich, emulsified butter sauce known for its velvety texture and tangy notes. We build upon this foundation by introducing bright lemon and the distinct heat of Calabrian chili paste.
The addition of Calabrian chili paste is far from arbitrary; it serves a deliberate and crucial role in balancing the overall flavor profile of the dish. Calabrian chilies, hailing from the sun-drenched region of Calabria in Southern Italy, are celebrated for their vibrant, fruity heat and a pleasant, subtle bitterness. This nuanced spiciness cuts through the inherent sweetness and richness of the fava bean filling and the butter in the sauce, preventing the dish from becoming overly heavy. Simultaneously, the fresh acidity from the lemon juice brightens the sauce, adding a zesty counterpoint that ties all the elements together. The resulting flavor combination is truly stunning – a harmonious interplay of creamy, savory, sweet, spicy, and tangy notes that makes each bite of agnolotti an unforgettable experience. This sauce transforms the dish into the “amped-up flavor grenade” we promised, delivering a complex and deeply satisfying culinary adventure.
Savor Every Bite!
We genuinely hope you find immense pleasure in preparing and tasting this recipe for Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce! It’s a dish born from a passion for handcrafted pasta and bold, balanced flavors. If you embark on this culinary adventure, we would be absolutely delighted to hear about your experience. Please leave us a comment below to share your thoughts, or tag us on Instagram @cooking_with_wine so we can see your beautiful creations!
Craving more artisanal pasta or Italian-inspired dishes? Be sure to explore these other delectable recipes:
- Coriander Ricotta Tortellini in Saffron Broth
- Lobster Ravioli with Lemon Cream Sauce
- Pumpkin Ravioli with Parmesan Sage Cream Sauce
- Seared Scallop Pasta with Vanilla Grapefruit Cream Sauce
- Baked Rigatoni with Tomato Herb Meat Sauce
Looking for More Italian Recipe Inspiration?
If your appetite for Italian-inspired recipes is insatiable, we invite you to explore our cookbook, Mangiamo. It’s brimming with 60 original recipes designed to bring the vibrant flavors of Italy right into your kitchen!
📖 Recipe
Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce
Pin Recipe
1 hour
20 minutes
1 hour
20 minutes
Dinner
Italian
4
servings
517
kcal
Ingredients
For the Pasta
-
1
Recipe
Multipurpose Pasta Dough
– rolled to the 6th thinnest setting on the roller (rather thin)
For the Filling
-
1.25
lbs
whole fresh fava (broad) beans -
1
tablespoon
butter -
1
teaspoon
olive oil -
1
small
shallot – minced - ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
-
2
teaspoon
chopped mint -
2
teaspoon
chopped dill - ¼ cup crème fraiche
- ¼ cup grated Parmesan
For the Sauce
-
2
teaspoon
olive oil -
1
small
shallot – minced -
5
black peppercorns -
1
tablespoon
lemon zest - ½ cup dry white wine
-
6
tablespoon
butter -
1
teaspoon
lemon juice -
1
teaspoon
Calabrian chili paste
Instructions
Make the Pasta Dough
- Follow the instructions to make one recipe of Multipurpose Pasta Dough, linked above. Ensure the dough is well-kneaded and has rested sufficiently. While the pasta dough is resting in the fridge, proceed with making the filling to save time.
Prepare the Fava Bean Filling
- Bring a medium pot of lightly salted water to a rolling boil. Simultaneously, prepare a large bowl with ice water; this will be used to shock the blanched fava beans, preserving their vibrant color and fresh flavor.
- Carefully remove the fava beans from their thick outer hulls. You should yield approximately one cup of shelled fava beans from 1.25 lbs of whole beans. Add the hulled beans to the boiling water and blanch them for just one minute. Promptly transfer them to the ice bath to stop the cooking process.
- Once the fava beans are cool, gently remove the thin, translucent outer film from each individual bean. This step enhances their tenderness and ensures a smooth puree. Discard the skins. At this stage, you should have about ¾ cup of bright green fava beans ready for the filling.
- Heat a sauté pan or skillet over medium heat. Add the butter and olive oil. Once the butter has melted and is shimmering, add the minced shallot, prepared fava beans, kosher salt, and black pepper. Sauté for a few minutes, stirring occasionally, until the fava beans and shallots have softened slightly and become fragrant. Remove the entire mixture from the heat and transfer it to a bowl to cool completely.
- Once the fava bean mixture has cooled, transfer it to a blender or food processor. Add the chopped mint, dill, crème fraîche, and grated Parmesan cheese. Blend thoroughly until you achieve a smooth, vibrant green puree. Taste the filling and adjust seasoning (salt and pepper) as needed. The mixture should be thick enough to hold its shape; if it appears too dense, you can thin it with a teaspoon or two of cream until the desired consistency is reached. Transfer the finished filling to a piping bag and set aside at room temperature while you prepare your pasta sheets.
Roll Out the Dough
- Remove the rested pasta dough from the refrigerator. Knead it by hand for a few minutes to soften it and make it more pliable. Divide the dough into four equal segments. Keep the segments not being actively worked on covered tightly in plastic wrap to prevent them from drying out while you roll out your first pasta sheet.
- Take one segment of dough and flatten it with your hands on a lightly floured surface to about ¼ inch (6 mm) thick. Begin rolling it through your pasta roller, starting with the widest setting (usually setting 1).
- Fold the pasta sheet into thirds (like a letter) and run it through the widest setting a total of three times. This process helps to strengthen the gluten and create a smooth, even texture. If the sheet becomes too wide, you can fold the sides inward to maintain a manageable width. Should the dough tear or rip, simply fold it over itself and run it through the widest setting again; it will usually mend seamlessly. Progress to the next setting (setting 2) and repeat the folding and rolling process twice more.
- Continue passing the pasta sheet through each subsequent setting on your roller, reducing the thickness with each pass, until the desired thinness is achieved. For agnolotti del plin, we aim for the 6th thinnest setting on our Kitchenaid attachment, which results in a wonderfully delicate pasta. It is crucial to fill and shape one pasta sheet at a time to prevent the dough from drying out, which can make sealing difficult.
Shape the Agnolotti del Plin (Refer to Video for Visual Guide)
- Lightly flour a clean work surface and carefully lay one of your thinly rolled pasta sheets flat. Using the piping bag, pipe a continuous line of fava bean filling about 1.5 inches from one of the long edges of the pasta sheet, running the length of the sheet. Ensure the mounds of filling are consistent in size and spaced evenly.
- Gently fold the long edge of the pasta sheet over the line of filling, ensuring that the dough overlaps itself by about 1 inch on the other side of the filling. This creates a seal and encloses the filling. Starting from the center of the dough sheet, carefully press the two layers of dough together, tightly sealing the filling inside to prevent any air pockets.
- Now comes the “plin”! Starting at one end of the folded pasta rope, use your thumb and pointer finger on each hand to gently pinch the dough at even intervals, creating small, individual pillows of filling. Continue this pinching motion down the entire length of the pasta sheet until you have a series of connected agnolotti.
- Using a ravioli cutter (or a sharp knife for precision), carefully trim away any excess pasta sheet from the long, unsealed edge. Cut close enough to minimize waste but not so close that you risk exposing the delicate filling.
- With your ravioli cutter, cut each individual agnolotto away from the rope. Roll the cutter directly over the pinched part of the dough, towards the overlapping sealed edge. This action not only separates each agnolotto but also creates characteristic folds along the pinched seam, which are ideal for capturing sauce. Repeat until all agnolotti are shaped.
- Typically, you should be able to create two rows of agnolotti per pasta sheet by repeating the process: piping filling from both long edges and folding the pasta inward over the filling. Arrange the finished agnolotti on a lightly floured baking sheet, ensuring they do not touch, to prevent sticking.
Craft the Calabrian Chili Butter Sauce
- Before you begin the sauce, place a large pot of water over high heat for the pasta. Once it reaches a vigorous boil, add a generous handful of kosher salt – the water should taste distinctly salty, like the sea. This seasons the pasta from within.
- To make your sauce, heat the olive oil in a small, heavy-bottomed saucepan over medium-low heat. Sauté the minced shallot for a couple of minutes until it softens and becomes translucent, but not browned. Add the black peppercorns, lemon zest, and dry white wine, then increase the heat to medium. Allow the wine to reduce by half, which concentrates its flavor. Once reduced, carefully strain the liquid into a clean pan, discarding the peppercorns, zest, and shallot. Return the liquid to the pan and continue to reduce it further over medium heat until only a very small amount of concentrated liquid remains – just a few teaspoons. This reduction is crucial for building depth of flavor.
- Remove the pan from the heat. Begin whisking in the cold butter, one tablespoon at a time, incorporating each piece fully before adding the next. This gentle emulsification process is key to creating a smooth, cohesive beurre blanc. Once all the butter has been incorporated and the sauce is creamy, whisk in the fresh lemon juice and Calabrian chili paste. Taste and adjust seasoning as needed. Set the sauce aside while you cook your pasta. You can gently warm the sauce over very low heat just before serving, but be careful not to boil it, as high heat will cause the emulsion to break, separating the butter.
Cook and Serve the Agnolotti
- Once your Calabrian Chili Butter Sauce is ready and the salted pasta water is boiling, carefully add the shaped agnolotti to the pot. Cook until the pasta floats to the surface and is perfectly al dente, tender yet with a slight bite. This typically takes about 5-6 minutes for fresh pasta. Using a slotted spoon or spider, transfer the cooked agnolotti directly to a warm serving bowl or individual plates. Spoon the fragrant Calabrian Chili Butter Sauce generously over the pasta, ensuring each delicate pillow is coated. Garnish with additional lemon zest, freshly grated Parmesan cheese, or fresh herbs to your preference, and serve immediately for an unforgettable dining experience!
Video
Notes
When cooking agnolotti directly from frozen, there’s no need to thaw them first. Simply add them straight into the vigorously boiling, salted water. They will require an additional 1-2 minutes of cooking time compared to fresh pasta.
If you don’t have a piping bag for the filling, don’t worry! You can easily spoon small dollops of the fava bean filling onto your pasta dough sheet, spacing them about 1 inch apart. Then, proceed with the pinching method between each scoop to create and seal your agnolotti.
Nutrition
Calories:
517
kcal
Carbohydrates:
41
g
Protein:
17
g
Fat:
30
g
Saturated Fat:
16
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
125
mg
Sodium:
735
mg
Potassium:
520
mg
Fiber:
9
g
Sugar:
5
g
Vitamin A:
884
IU
Vitamin C:
4
mg
Calcium:
168
mg
Iron:
2
mg
butter sauce, calabrian chili, fava beans, homemade pasta, agnolotti del plin, Italian dinner, vegetarian pasta
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