The “Ravioli al plin” are a typical handmade first course of the Piedmontse culinary tradition. “Plin” a Piedmontse dialect word, means “pinch”, the technique used to close and seal the pasta.
These artisanal ravioli are stuffed with delicious cheese fondue and truffle.
Location: Piedmont, Italy
Ingredient: Pasta: wheat flour, eggs Filling: cheese fondue with truffle