Showstopper Pasta with Domenica Cooks: Agnolotti del Plin

Meat Stuffing for Agnolotti del Plin and Other Filled Pasta

My mother used this delicately flavored stuffing to fill cappelletti (little hats), which she simmered in homemade broth. The stuffing is also perfect for agnolotti del plin, the “pinched” ravioli of Piemonte; small ravioli; and tortellini.

INGREDIENTS 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 pound ground meat (I use a mix of chicken, pork, and veal) 1 small yellow onion, finely chopped 1 clove garlic, thinly sliced 1 teaspoon salt, or to taste Freshly ground black or white pepper 1/2 cup dry white wine 2 large eggs 1/2 cup freshly grated Parmigiano-Reggiano cheese Pinch of freshly grated nutmeg 2 ounces prosciutto di Parma, finely chopped 2 ounces mortadella, finely chopped

INSTRUCTIONS 1. Heat the oil and butter in a sauté pan over medium heat. When the butter starts to sizzle, add the chicken, pork, veal, onion, and garlic to the pan. Use a spoon or spatula to break up large chunks of meat. Cook, stirring, for 2 minutes; then cover and let simmer gently for 12 to 15 minutes, or until the onion is soft and the meat is cooked through but not browned. Season the mixture with salt and pepper to taste. Raise the heat to medium-high and pour in the wine. Cook for two more minutes, or until most of the liquid has evaporated. Remove from the heat and let cool 10 minutes.

2. Transfer the stuffing to a food processor and pulse for 10 to 15 seconds, until it is finely ground but not quite a paste—you want the mixture to have some body and texture. Scrape the mixture into a bowl.

3. In a separate bowl, beat the eggs, cheese, and nutmeg. Pour the egg mixture into the bowl with the meat. Add the prosciutto and mortadella and fold everything together. Cover and refrigerate until ready to use.