Agnolotti

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Spanish onion - chopped 1/8
1/4 cup	59ml	Ricotta
1/4 cup	59ml	Grated fontina
3 tablespoons	45ml	Fresh goat cheese
2 tablespoons	30ml	Fresh marjoram leaves
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1/4 teaspoon	1.3ml	Freshly-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	85g	Unsalted butter
4 oz	113g	Porcini mushrooms - sliced paper thin (may substitute crimini)
1/4 cup	49g / 1.7oz	Grated 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.

Hints

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

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

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