O ravioli del plin son un Piemonte primeiro curso baseado na ovo fresco pasta cuberto con carne e legumes. O plin ravioli naceron no territorio da Langhe, Monferrato e Roero o século xx como unha variante do clásico praza raviolo, aquí é usado para chamar-los feminino raviole. O plin ravioli son menores que o clásico ravioli e tradicional agnolotti. O prazo plin, o que significa unha pitada no Piemonte dialecto, é precisamente para indicar a característica xesto de beliscar a masa cos seus dedos para poñer o recheo entre un ravioli e a outros. Unha vez que a masa é rolou para fóra, pequenas abelás son distribuídos, a continuación, a masa é pechado e o típico plin é impreso que soldaduras a masa formando pequenos petos con subxacente masa que fan estes ravioli particularmente adecuado para a realización de salsa.
A receita, o que implica o uso dunha mestura de cocido carnes, naceu a reutilización avanzado carnes en un momento en que nada foi desperdiçado.
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