Cooking Index - Cooking Recipes & IdeasAgnolotti Recipe - Cooking Index


Cuisine: Italian
Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlButter
1 tablespoon 15mlSpanish onion - chopped 1/8
1/4 cup 59mlRicotta
1/4 cup 59mlGrated fontina
3 tablespoons 45mlFresh goat cheese
2 tablespoons 30mlFresh marjoram leaves
1/4 cup 36g / 1.3ozFinely-chopped Italian parsley
1/4 teaspoon 1.3mlFreshly-grated nutmeg
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Basic fresh egg pasta - see * note (rolled to thinnest setting on machine)
3 oz 85gUnsalted butter
4 oz 113gPorcini mushrooms - sliced paper thin (may substitute crimini)
1/4 cup 49g / 1.7ozGrated parmigiano-reggiano

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.

To form agnolotti, cut 3-inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and 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 until pasta and filling are finished.

When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile, melt butter with mushrooms in a 12- to 14-inch saute pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.


See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5747)


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