Traditional agnolotti del plin

By the GetYourMacros team · 31 August 2026

Delicate stuffed pasta pillows filled with lean meats and served in a light, savory vegetable broth.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 130 g Ricotta and spinach ravioli
• 85 g Lean beef mince (5% fat)
• 100 g Frozen mixed vegetables
• Vegetable stock cubes to taste
• 10 g Parmesan
• 4 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Prepare a light broth by dissolving the stock cube in 500ml of boiling water.
2. In a separate pan, brown the lean beef mince with the oil over high heat for 4-5 minutes until caramelized.
3. Add the mixed frozen vegetables to the meat and cook for 6-7 minutes until soft, then season with salt.
4. Cook the ravioli (agnolotti) directly in the boiling broth for 3-4 minutes.
5. Drain the pasta with a slotted spoon and transfer it to the pan with the meat and vegetables.
6. Add a ladle of broth to the pan and toss everything together for 1 minute on high heat.
7. Serve the agnolotti with a sprinkle of grated parmesan and a crack of black pepper.

Tips

• For a truly traditional 'del plin' feel, keep the sauce very concentrated and light on fat.
• If you prefer it 'al tovagliolo', serve the drained pasta simply with a little parmesan and no broth.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Creamy hummus pasta532 kcal · P 24 g · C 83 g · F 12 gSpaghetti with Mussels and Cherry Tomatoes532 kcal · P 36 g · C 56 g · F 17 gBaked rice with tomato and cheese532 kcal · P 26 g · C 66 g · F 17 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.