Regional cooking Piedmont, raviole al plin

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	`RAVIOLE AL PLIN`

	Raviole al plin are traditional filled pasta from Piedmont: plin is a pinch given to pasta with thumb and index to enclose the filling. The filling is achieved with roast veal, pork and rabbit, to which it add vegetables and rice. Handmade, the filling is placed on the pastry that is locked with the traditional pinch and cut with the toothed wheel. Butter and sage are the perfect seasoning to taste this delicacy, bacause this sauce enhances the filling, but they are also excellent with meat sauce.

	`Wine: Dolcetto d'Alba or Barbera d'Asti, depending on the chosen sauce`

	`Season: suitable in all seasons`

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