Stuffed pasta is just plain magical! Any kind of stuffed pasta and you’ll find us trying it with an anticipation of one of the best flavor combinations ever! There are so many classic and progressive versions of stuffed pasta that we have made and tried, and we figured it was time to share one of our favorites with you: agnolotti del plin. And if you are already a fava bean lover or if you have ever wanted to try fava beans, this is an excellent way to use them. Oh, it is possible you will find them in a market by their other name, “broad beans.” Either way, this Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce is your ticket to an amped-up flavor grenade that you’ll fall in love with.
What is Agnolotti del Plin
Agnolotti del Plin is a stuffed pasta that originated in northern Italy. Like ravioli, traditional agnolotti is made with pasta sheets folded over a filling. The agnolotti shape is made by folding the sheet over the filling to make small squares. Agnolotti del Plin is often smaller and rectangular shaped, and is made by folding the pasta sheet over the filling and pinching the dough to seal it making small pillows. The word plin refers to the pinch sealing method. Cutting the agnolotti where it was pinched (see video below) with a ravioli cutter results in folds that capture sauce nicely.
Shaping the agnolotti del plin may seem daunting, but it’s actually one of the easiest to make in our opinion. It is challenging to explain in words alone how to shape these, so we recorded the shaping video for reference and ease. For the dough, we use our Multipurpose Pasta Dough recipe and roll it out to a 6 (6th thinnest setting on our Kitchenaid Pasta Attachment roller).
The traditional filling for agnolotti is meat, often braised with other herbs or vegetables. But you can find this pasta shape with a variety of different fillings throughout Italy, especially in modern Italian cooking. We chose the fava bean filling here because we love fava beans and we wanted to keep this version vegetarian.
The Fava Bean and Herb Filling
Fava beans are extremely tasty and pair well with herbs. But they can be overpowered if you get too aggressive with the auxiliary flavors.
We feel that this ratio is perfect and really lets the many flavors blend in harmonious fashion. Since mint and dill are great co-workers with fava beans, so we tried them each alone in the fava bean puree. Although they both tasted nice, it was hard to decide which was better. Next, we tried adding them both and, BAM, that was the answer.
The rest of the filling was about texture and rounding out the main characters in the filling.
Calabrian Chili Butter Sauce
But now we come to the sauce. This isn’t anything crazy and it is very easy to make. Essentially, you are making a beurre blanc and adding lemon and Calabrian chili paste to it. The chili paste addition is very purposeful here. A little bit of bitter spiciness balances the inherent sweetness in the agnolotti filling and the acid in the lemon.
The flavor combination here is quite stunning, especially with the agnolotti!
We hope you enjoy this recipe for Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- 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 inspo?
If you want even more Italian-inspired recipes, check out our cookbook, Mangiamo, filled with 60 original recipes!
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