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
- Bring 6 qts water to boil and add in 2 Tbsp.
- salt.
- 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.
- Remove pan from heat and allow to cold.
- Add in ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
- To create agnolotti, cut 3-inch strips of pasta lengthwise and place 1 Tbsp.
- cheese filling 3 inches apart.
- Fold top of pasta down to bottom and healthy pinch closed.
- Press dough flat between lumps of filling.
- Using a pastry cutter, cut half moons using folded part as flat side of moon.
- Continue till pasta and filling are finished.
- When all agnolotti are finished, drop into boiling water and lower heat.
- Cook at high simmer till tender.
- Meanwhile, heat butter with mushrooms in a 12- to 14-inch saute/fry pan.
- Drain agnolotti and place in pan.
- Sprinkle with Parmigiano and toss over medium heat to coat.
- Serve immediately.
- 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)