Agnolotti Recipe

• 4 Tbsp. Butter
• 1 med Spanish onion minced 1/8" dice
• 1/4 c. Ricotta
• 1/4 c. Grated Fontina
• 3 Tbsp. Fresh goat cheese
• 2 Tbsp. Fresh marjoram leaves
• 1/4 c. Finely-minced Italian parsley
• 1/4 tsp Freshly-grated nutmeg
• Salt to taste
• Freshly-grnd black pepper to taste
• 1 x recipe Basic Fresh Egg Pasta see * Note
• (rolled to thinnest setting on machine)
• 3 ounce Unsalted butter
• 4 ounce Porcini mushrooms sliced paper thin
• (may substitute crimini)
• 1/4 c. Grated Parmigiano-Reggiano

1. Bring 6 qts water to boil and add in 2 Tbsp.
2. salt.
3. In a 12- to 14-inch saute/fry pan, heat butter till foam subsides, add in onion and cook till soft and golden brown-brown, about 7 to 8 min.
4. Remove pan from heat and allow to cold.
5. Add in ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
6. To create agnolotti, cut 3-inch strips of pasta lengthwise and place 1 Tbsp.
7. cheese filling 3 inches apart.
8. Fold top of pasta down to bottom and healthy pinch closed.
9. Press dough flat between lumps of filling.
10. Using a pastry cutter, cut half moons using folded part as flat side of moon.
11. Continue till pasta and filling are finished.
12. When all agnolotti are finished, drop into boiling water and lower heat.
13. Cook at high simmer till tender.
14. Meanwhile, heat butter with mushrooms in a 12- to 14-inch saute/fry pan.
15. Drain agnolotti and place in pan.
16. Sprinkle with Parmigiano and toss over medium heat to coat.
17. Serve immediately.
18. This recipe yields 4 servings.

butter, onion, ricotta, fresh goat cheese, fresh marjoram leaves, italian parsley, nutmeg, salt, freshlygrnd black pepper, recipe basic fresh egg pasta, machine, butter, mushrooms

Taken from cookeatshare.com/recipes/agnolotti-62709 (may not work)