Classical tradition
Ravioli del Plin
Handmade Piedmontese ravioli filled with braised beef and vegetables, then finished in their brasato sauce.
The story
About the dish
Davanti’s handmade ravioli enclose braised beef, cabbage, spinach, onion, carrots and celery, then return to the concentrated brasato sauce. The beef gives the filling deep savor; the vegetables bring sweetness and an earthy green note, while the sauce ties the pasta back to the braise.
In Piedmontese, plin means “pinch”—the small hand gesture that seals one pasta pocket from the next. In the Langhe, these tiny ravioli were traditionally served al tovagliolo: cooked in broth, drained onto a linen napkin and eaten without sauce, sometimes by hand, so the filling remained the focus.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.