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Ravioli del plin is a Piedmontese first course made with fresh egg pasta stuffed with meat and vegetables. Ravioli del plin originated in the Langhe, Monferrato and Roero areas in the 20th century as a variation of the classic square ravioli, here they are called raviole in the feminine form. Ravioli del plin are smaller than the classic ravioli and traditional agnolotti. The term plin, which means "pizzicotto" in Piedmontese dialect, indicates the characteristic gesture of pinching the pasta with the fingers in order to enclose the filling between one raviolo and another. Once the pasta is rolled out, small hazelnuts of filling are distributed and then the sheet is closed and the typical "plin" is impressed which welds the pasta forming small pockets with the sheet underneath which make these ravioli particularly suited to hold the sauce. The recipe, which calls for the use of a mixture of stewed meats, was created in order to reuse leftover meat at a time when nothing was wasted.
