Ravioli al Plin fresh pasta with meat filling, 500gr - Tartuflanghe
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces
Cooking: 3 minutes
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The ravioli al plin are the typical first course of the Piedmontese tradition. Their name derives from the pinch, called the "plin", with which these particular ravioli are closed by hand. This meat filling is made with beef and pork.
Tartuflanghe was born in 1980 to capitalize on Beppe's inspiration and culinary experience, gained through a highly prestigious training course: Chef Saucier on cruise ships in the years 1958-1966, hotel school instructor, cook in the most established restaurants of typical Piedmontese cuisine and then owner of the renowned restaurant. The name "Tartuflanghe" it is the result of an intuition on Domenica which, in the restaurant's kitchen, combined the word truffle with the name of the Langhe, a territory famous for the quality of this precious mushroom.
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