Keys : Main Dish Pasta Italian Italy European MediterraneanIngredients :
4 tbl Butter
1 med Spanish onion chopped 1/8"
dice
1/4 cup Ricotta
1/4 cup Grated Fontina
3 tbl Fresh goat cheese
2 tbl Fresh marjoram leaves
1/4 cup Finely-chopped Italian
parsley
1/4 tsp Freshly-grated nutmeg
Salt to taste
Freshly-ground black pepper
to taste
1 x recipe Basic Fresh Egg Pasta
see * Note
(rolled to thinnest setting on
machine)
3 oz Unsalted butter
4 oz Porcini mushrooms sliced
paper thin
(may substitute crimini)
1/4 cup Grated Parmigiano-Reggiano
Method :
• 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.
• This recipe yields 4 servings.
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