Agnolotti Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Filling,
4 tbsp: Butter,
1 medium: Spanish onion, chopped into
1/8: Th inch dice,
1/4 cup: Ricotta,
1/4 cup: Grated Fontina,
3 tbsp: Fresh goat cheese,
2 tbsp: Fresh marjoram leaves,
1 bunch: Italian parsley, finely
Chopped to yield 1/4 cup,
1/4 tsp: Freshly grated nutmeg,
Salt and pepper,
1 Recipe: basic pasta, rolled
To thinnest setting on,
Machine, recipe follows
3 ounce: Unsalted butter,
4 ounce: Porcini mushrooms, sliced
Paper thin, (may substitute
Crimini),
1/4 cup: Grated Parmigiano-Reggiano,
Directions:
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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5747
Source from luhu.jp
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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5747
Source from luhu.jp
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