Ravioli del plin su Piedmontese prvo jelo na bazi tjestenine od svježih jaja ispunjenih mesom i povrćem. Plin ravioli rođeni su na teritoriji Langhe, Monferrata i Roera u dvadesetom veku kao varijanta klasičnog trga raviolo, ovde se koristi da ih naziva ženstvenim raviolom. Plin ravioli su manji od klasičnih raviola i tradicionalnih agnolottija. Izraz plin, što znači prstohvat na Piedmonteskom dijalektu, upravo označava karakterističan gest štipanja tijesta prstima za zatvaranje nadjeva između jednog raviola i drugog. Kada se testo razvaljuje, male lješnjake se distribuiraju, a zatim se testo zatvori i utisne tipičan plin koji zavari testo formirajući male džepove sa osnovnim tijestom koji čine ove raviole posebno pogodnim za držanje sosa.
Recept, koji uključuje upotrebu mješavine dinstanog mesa, rođen je za ponovnu upotrebu naprednog mesa u vrijeme kada ništa nije izgubljeno.
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