Yemeni-inspired Stuffed Pasta with Spiced Meat - Agnolotti del Plin

Ingredients

In this Yemeni adaptation of Agnolotti del Plin, the traditional Italian flavors are enhanced with Yemeni spices, such as cumin, coriander, and turmeric. The meat filling is also seasoned with Yemeni spices, giving it a distinct flavor profile. Additionally, the sauce used to drizzle over the pasta is infused with Yemeni herbs and spices, adding an aromatic element to the dish. We alse have the original recipe for Agnolotti del plin, so you can check it out.

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Knead the mixture until a smooth dough forms. If the dough is too dry, add water gradually until it reaches the right consistency. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground beef or lamb, chopped onion, minced garlic, cumin, coriander, turmeric, salt, and pepper for the filling. Ensure the spices are evenly distributed throughout the meat mixture.
3. 3.
   Roll out the pasta dough into a thin sheet using a rolling pin or pasta machine. Cut the dough into small squares, approximately 2 inches in size.
4. 4.
   Place a small amount of the meat filling in the center of each pasta square. Fold the square in half diagonally to form a triangle, then press the edges firmly to seal the filling inside. Repeat this process until all the pasta squares are filled.
5. 5.
   In a large pot of salted boiling water, cook the stuffed pasta for about 3-4 minutes or until they float to the surface. Remove the cooked pasta from the water using a slotted spoon and set aside.
6. 6.
   To prepare the sauce, heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
7. 7.
   Add the cumin, coriander, turmeric, tomato sauce, salt, and pepper to the saucepan. Stir well and let the sauce simmer for about 10 minutes.
8. 8.
   Serve the cooked Agnolotti del Plin on a plate and drizzle the Yemeni-inspired sauce over the pasta. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Ground beef or lamb — Ensure the meat is lean and well-drained to prevent excess moisture in the filling.
• Cumin, coriander, and turmeric — Toast the spices lightly in a dry pan before using to enhance their flavors.
• Tomato sauce — Use a good quality tomato sauce or passata for a rich and flavorful sauce.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of chili powder or red pepper flakes to the meat filling.
• For a vegetarian version, substitute the meat filling with a mixture of cooked lentils, finely chopped vegetables, and Yemeni spices.
• Experiment with different herbs and spices in the sauce to customize the flavors to your liking.
• Serve the Agnolotti del Plin with a side of yogurt or a fresh salad to balance the richness of the dish.
• Leftover Agnolotti del Plin can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve the Yemeni-inspired Agnolotti del Plin as a main course, accompanied by a side of yogurt or a fresh salad. Garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

Arrange the cooked Agnolotti del Plin on a plate, neatly folded and drizzled with the Yemeni-inspired sauce. Sprinkle some freshly chopped herbs on top for a pop of color. Serve with a side of yogurt or a salad to create an appealing and balanced presentation.