Questo mese è tornato l’MTC, ed è tornato col botto: Elisa, infatti, ha proposto di affrontare le raviole del plin.
Facile, potreste pensare, visto che sono piemontese (anche se proprio proprio piemontese DOP non è che lo sia).
E invece non ho una ricetta di famiglia di queste piccole delizie, nessuno a casa mia li ha mai fatti (nè forse ha mai pensato di farli) e, a dirla tutta, nella mia famiglia (a parte gli agnolotti di magro che una volta mia nonna preparava per Natale) la pasta fresca è una tradizione piuttosto recente, cioè che sono stata io ad iniziare… credo che il mio sia uno dei rari casi in cui è la madre ad andare a mangiare la pasta fresca dalla figlia (non fraintendiamo, io semplicemente vado a mangiare altro, da mia madre).
Così, quando mi sono apprestata ad affrontare questa sfida l’ho fatto con lo sguardo libero dalla tradizione, ma non proprio da neofita, visto che di plin ne ho fatti parecchi, lavorando per un po’ di tempo in un ristorante dove spesso e volentieri comparivano nel menù (almeno ci ho guadagnato in manualità e velocità).
Così, non partendo dalla tradizione, mi sono discostata dai classici plin al ripieno d’arrosto, ma volevo che in questi piccoli scrigni di pasta entrasse un po’ del mio Piemonte, quello dei formaggi che tanto amo (non vi preoccupate, presto vi parlerò di Cheese), di burro e di nocciole. Così ho scelto un ripieno di seirass (una ricotta tipica piemontese, molto umida, morbida e cremosa, e viene quasi sempre venduta in forma conica, nel sacchetto di stoffa nel quale si fanno scolare i fiocchi di cagliata) e (poco) miele di castagno e un condimento di burro fuso (per me Occelli, per rimanere in Piemonte), nocciole tonde gentili e tanto Parmigiano grattugiato (unica deroga alla piemontesità del piatto).
Raviole del plin ripiene di seirass e miele di castagno al burro e nocciole
Di Pubblicata:
- Resa: 4 Persone servite
- Preparazione: 60 minuti
- Cottura: 5 minuti
- Pronta In: 1 ora 5 minuti
Ingredienti
- 200 grammi farina
- 1 uovo intero (grande)
- 2 tuorli d'uovo (grandi)
- 500 grammi seirass
- 1 cucchiaino miele di castagno
- burro q.b (circa 80 grammi)
- 100 grammi nocciole tonde gentili finemente tritate
- Parmigiano Reggiano q.b
- qualche nocciola tonda gentile intera
Istruzioni
- Preparate il ripieno, mescolando il seirass con un cucchiaino di miele di castagno. Mettete il composto in una sac-à-poche (bocchetta liscia, fra i 7mm e 1 cm) e lasciate riposare nel frigorifero.
- Mettete la farina a fontana e rompetevi all’interno le uova. Mescolate le uova e la farina partendo dall’interno e incorporando poco per volta la farina. Impastare per una decina di minuti con i palmi delle mani finché si ottiene un composto liscio e compatto. Coprite con pellicola alimentare (o con una ciotola girata sottosopra) e fate riposare per una trentina di minuti.
- Tagliate pezzi di pasta e, che si scelga di usare la macchinetta o il mattarello, tiratela molto sottile (io, nella macchinetta, l'ho tirata all'ultima tacca). Con l’aiuto di una sac-à-poche formate dei piccoli mucchietti di ripieno sulla sfoglia, a poca distanza l’una dall’altra (in alternativa, potete anche creare una striscia unica di ripieno, badando poi a tagliare la sfoglia con un bordo sufficiente, essendo il ripieno molto morbido).
- Piegate la sfoglia (imprigionando e compattando il più possibile il ripieno) e pizzicate (il plin da cui il nome) la pasta tra un mucchietto di ripieno e l’altro. Dopodiché tagliate i ravioli con la rotella , partendo dalla parte chiusa e muovendovi verso i due lembi sovrapposti (per dubbi, guardate il video sul blog di Elisa).
- Mettete a bollire una pentola con abbondante acqua salata. Nel mentre, fate sciogliere in una padella antiaderente il burro e, una volta sciolto, aggiungete 2/3 delle nocciole tritate e spegnete il fuoco.
- Quando l'acqua bolle, buttate i plin e cuoceteli per qualche minuto (l'acqua deve riprendere bollore e i plin devono venire a galla, ma non fateli cuocere troppo oltre, visto che li salterete ancora con il condimento). Scolateli con una schiumarola e gettateli nel condimento di burro e nocciole; riaccendete il fuoco e fate saltare per qualche istante.
- Impiattate, finite ogni piatto con la granella di nocciola avanzata e, se gradite, con qualche nocciola intera. Aggiungere poi abbondante Parmigiano Reggiano nel piatto, mescolare e gustare.
- Cucina: Italiana
- Categoria: Primo piatto
- Difficoltà: Impegnativa
Con questa ricetta partecipo all’MTC di settembre
Oh mamma mia che buoniiiii!!! Miele, nocciole e seirass… decisamente conquistata! Secondo me questo mese dovremmo organizzare una bella degustazione di massa….tutti questi ravioli sono troppo buoni!!!
Io ci starei ad una bella sessione di degustazione di massa, viste le meraviglie adocchiate qua e là per i blog.. ma poi ci iscriviamo in palestra tutti insieme?! 😉
Buona serata
Giulia
Giulietta… Come stai? In questa domenica preinvernale non tanto per la temperatura quanto per il ritmo, mi sono venute in mente le nostre risate e scorribande cagliaritane. Sono passata a trovarti e che dire, questi ravioli del plin che tanto mi avevano affascinato negli altri blog, nel tuo mi colpiscono ancora di più. Gran bel l’abbonamento il tuo. Mi hai demoralizzato con la perfezione delle foto e la perfezione loro intrinseca, poi ho letto che ne avevi già fatti altri e mi sono sentita meglio. By the way, dicevo anche alle altre due suonate, perché prima di Natale non ci facciamo un mini raduno nordico? Dove volete voi, i o sarò l’unica terrona… Un bacione grande
Ma ciao bella gioia! Grazie per i complimenti… ma, appunto, la perfezione (o supposta tale) della forma è solo dovuta all’allenamento di massa (avrò fatto chili e chili di plin, a qualcosa sarà pur servito), mentre il ripieno mi ha proprio parlato. Appena ho sentito “plin” ho pensato “seirass” e così è dovuto essere, punto.
Per quanto riguarda le scorribande, non so se il mio compagno mi permetterà di lasciare un vuoto nel divano, davanti alla tv, nella copertina sulle ginocchia 😉
Io ci sto, ma il dove e il quando? Le altre due compagne di merende che ne pensano?
A presto,
Giulia
hai creato una meraviglia, Giulia e … temo li assaggerei con grandissimo piacere :-)) Ti dirò sono anche belli nella forma e regolarità. Bravissssima
Dani
Grazie mille, Daniela! Sono molto contenta che ti siano piaciuti. Anche io e i miei commensali abbiamo gradito.. anzi, l’unica critica ricevuta è stata perché le porzioni erano (a loro dire) troppo striminzite.
E vabbé, prossima volta aumenterò 😉
Un abbraccio
Giulia
Ciao,
Ma sono belissimi e sicuramente buoni! Ma sai che io non li ho mai fatti e nemmeno nella mia famiglia si fanno… che Piemontese sono… ma il fatto è che i miei genitori non sono Piemontesi.
Ciao.
http://www.blog.sabrinagiacometti.com
Anche per me vale lo stesso… i miei sono nati qui, ma non sono piemontesi DOP, e per il resto non ci sono grandi tradizioni di pasta fresca. Tant’è che, quando sono andata a vivere da sola, mia mamma mi ha “rifilato” l’Imperia… così ora può venire a mangiare la pasta fresca da me 😉
A presto
Giulia
Sono rimasta incantata dalla collana di pasta… sei stata bravissima, un’esecuzione davvero impeccabile e che ripieno goloso… il miele di castagno qui non manca mai e spesso lo abbiniamo a formaggi e carni… una delizia unica… in questo modo il ripieno di questi ravioli sarà risultato profumatissimo… ne basta davvero poco…
complimenti e in bocca al lupo:* un abbraccio Giuly:*
Anche a casa mia il miele di castagno non manca mai (anche perché mia madre ne ha appena comprati 7 kg -sì, ho scritto giusto- per tutto l’anno!), e mi piace moltissimo con tutti i formaggi stagionati, ma anche semplicemente al mattino su una fetta biscottata.
Per questa ricetta ero in dubbio se usare il miele di castagno o la melata di bosco, ma alla fine ho optato per il primo per una questione di consistenza.
Comunque, stava divinamente! Un connubio molto piemontese, e che mi è piaciuto assai!
Buona serata!
Giulia
La delicatezza fatta piatto. Mi piacciono da matti, il tocco del miele di castagno è la morte sua. E delle nocciole vogliamo parlarne?
Ma poi, la perfezione delle raviole….che ti devo dire. Mi sono innamorata!
Non potevi che cantare una serenata alla tua regione e questo piatto è una melodia perfetta.
Grazie, Patty :*
Ho deciso che d’ora in poi affronterò ogni MTC con lo stesso spirito con cui ho affrontato questo: un’ispirazione subitanea, istintiva, che evidentemente ha portato bene.
L’unico difetto di queste raviole? Per me la porzione era troooooppo piccola! 😉
Un abbraccio e a presto,
Giulia
sono stata un pò assente, Giulietta, e mi sono persa delle meraviglie! beh, giocavi in casa, con le nocciole e quella collana davvero magistrale di plin…devo assolutamente migliorare….sono superbi!
Sarà il DNA piemontese che esce fuori in questi plin o la taaanta pratica al ristorante? Chi lo sa, ma l’importante è il risultato, poco da fare 🙂
A presto!
Giulia
Te lo dirò anche di persona ma lo voglio scrivere anche qui: sei proprio brava!!!
Grazie, Marina.
E, detto da te, vale ancora di più.
Un abbraccio
Giulia
Giulietta, si vede che hai acquisito molta manualità: i tuoi plin sono davvero perfetti! Il ripieno e il condimento sono delicatissimi e il risultato è un piatto elegantissimo e piemontese al 100%.
Grazie di cuore per questa tua proposta!
Grazie a te per questa splendida proposta..
Ho acquisito forse la manualità giusta, ma ci voleva l’MTC per sperimentare così con il ripieno e soprattutto per farli finalmente a casa (e non solo a lavoro).
L’unico appunto ricevuto ai miei (tuoi) plin?! “La porzione è trooooppo piccola” … e ti pareva! 😛
Giulia
ciao Giulia, ci siamo conosciute a Cagliari e leggo il tuo blog per la prima volta che non sarà l’ultima!
Qui c’è tanto da imparare.
ciaoooo
Ciao Roberta!
E’ stato un grande piacere conoscerti… e d’ora in poi anche le mie incursioni sul tuo blog saranno decisamente più frequenti.
Anzi, ci vado a fare un giretto, che ho ancora quel finto boccale di birra a base di risotto che mi frulla per la testa 🙂
Un abbraccio
Giulia
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