• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Filling

  2. 4 tablespoons Butter

  3. 1 medium Spanish onion, chopped into Th inch dice

  4. cup Ricotta

  5. cup Grated Fontina

  6. 3 tablespoons Fresh goat cheese

  7. 2 tablespoons Fresh marjoram leaves

  8. 1 bunch Italian parsley, finely

  9. Chopped to yield 1/4 cup

  10. teaspoon Freshly grated nutmeg

  11. Salt and pepper

  12. 1 Recipe basic pasta, rolled

  13. To thinnest setting on

  14. Machine, recipe follows

  15. 3 ounces Unsalted butter

  16. 4 ounces Porcini mushrooms, sliced

  17. Paper thin (may substitute

  18. Crimini)

  19. cup Grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.

  4. 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.

  5. Using a pastry cutter, cut half moons using folded part as flat side of moon. Continue until pasta and filling are finished.

  6. 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.

  7. Serve immediately.

  8. Yield: 4 servings MOLTO MARIO SHOW #MB5747


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