How to Make Authentic Ravioli del Plin: Traditional Italian Cooking Class and recipe

Ciao! this is Pier and Chiara, Italians Sommelier and musicians. We travel a lot but home is Alba, the land of Barolo and Barbaresco wine.

Learn how to make Ravioli del Plin, the delicate and flavorful stuffed pasta from Italy’s Piedmont region. In this step-by-step Italian cooking class, we guide you through the entire process—from making the perfect pasta dough to filling and sealing these iconic ravioli.

‘Plin,’ which means ‘pinch’ in Piedmontese, refers to the unique technique used to close each ravioli. This recipe is a tribute to the culinary heritage of the Langhe region, known for its exceptional food and wine culture.

👨‍🍳 In this video, you’ll learn:

How to make pasta dough from scratch.
The best fillings for Ravioli del Plin (meat and vegetarian options).
Tips for perfecting the ‘plin’ technique.
Serving suggestions with traditional sauces.

List of ingredients:

100g semolino flour
100g 0 flour
Salt
Pepper
Olive Oil (our Rock’n’rOil www.oliouno.com)
Eggs
Butter
Sage
Ground beep
Ground pork
Carrots
Onion
Celery

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Buy wine: pier@oneonthehill.com

Our story starts in Piemonte, where we met because of music. Together we became Sommeliers with the Italian School and after working for restaurants, we left for California. We spent 2 years between Sonoma County and Napa Valley, learning and experiencing the California wine business, then we moved back to Italy.

Oneonthehill is a wine&food community born out of our creativity and passion.
We travel, create content, meet winemakers, restauranteurs, live life with our own, very personal taste and style.

The Wine Club is a membership program, shipping our selection of artisanal, small-production wines worldwide. In Piemonte, we create personalized experiences like wine tours and private dinners.

Subscribe and stay tuned for the next Piemonte adventure. Welcome to our world!

Pier&Chiara

in today’s video we’re going to show you what a cooking class with Chef Fabio looks like digging your hands in flower and eggs goes Way Beyond learning how to replicate a recipe it’s an emotional trip into history and all the hands that did this before yours Chef Fab’s experience is unique because it goes well beyond cooking it involves cultural references historical key points and local petm montis [Music] if you want to follow along the list of ingredients is in the description below so today we’re making PL you know why they called PL rioli because in Penal dialect PL means pinch and they’re closed with a pinch we started with 100 G of simolin flour 100 G of zero flour and a pinch of salt we made a hole in the center and added the olive oil our very own rock and Royal please buy some here if you’d like to support us we then crack two eggs and started meshing it all up with our hands break the Yol with your fingers and slowly start to merge the whole thing together when the dough is formed start working it with your wrist to form the gluten web and then rested in the fridge so now I’m making the filling for the plins the traditional one is made with with three different roast because as all stuffed pasta It’s meant to use the leftovers of a big party olive oil then we added Thea a mix of carrot onion and celery cooked it until it changes color and added a mix of gred beef and pork a splash with bread wine then BN broth so now the important thing is to avoid all the water so we have to cook it through until the water is completely gone thing we want to avoid is air pockets there are too many over there so we are going to blend the whole thing until smooth and looking like was we then went back to our door thinning it down with a rolling pin and then with the old school pasta machine now you have to respect the one finger rule which is one finger from the side one finger from the top and one finger from one another and now the famous pinch so two hands pitch it down do you have it go on until it’s done we then use a cutter wheel an instrument that not only cut but also seals our pasta slow just one perfect just and here you go ravioli Del we steamed our ravioli and braced them in butter and Sage when they get translucent they’re ready ready the plating was super simple and classic with a Parmesan ship and some BO flow food is one of the best possible ways to learn about Italian culture and Chef Fabio is a great Storyteller you can catch him in Alba or during our Pimon night tours in the US twice a year you can obviously book this experience on our website it’s about cooking but it’s also about food culture we hope you enjoy the video thanks for watch watching subscribe and see you in the next one