Los ravioli del plin son un primer plato piamontés de pasta fresca al huevo rellena de carne y verduras. Los raviolis del plin se originaron en las zonas de Langhe, Monferrato y Roero en el siglo XX como una variante de los clásicos raviolis cuadrados, aquí se llaman raviole. Los raviolis del plin son más pequeños que los raviolis clásicos y los agnolotti tradicionales. El término "plin", que significa "pizzicotto" en dialecto piamontés, indica el gesto característico de pellizcar la pasta con los dedos para encerrar el relleno entre un raviolo y el siguiente. Una vez extendida la pasta, se distribuyen pequeñas avellanas de relleno, se cierra la lámina y se estampa el típico plin sobre la pasta, formando pequeñas bolsas con la lámina subyacente que hacen que estos raviolis sean especialmente adecuados para contener la salsa.
La receta, que utiliza una mezcla de carnes guisadas, se creó para reutilizar la carne sobrante en una época en la que no se desperdiciaba nada.
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