Yield: 4 servings

Measure Ingredient
\N \N Filling
4 tablespoons Butter
1 medium Spanish onion, chopped into
⅛ \N Th inch dice
¼ cup Ricotta
¼ cup Grated Fontina
3 tablespoons Fresh goat cheese
2 tablespoons Fresh marjoram leaves
1 bunch Italian parsley, finely
\N \N Chopped to yield 1/4 cup
¼ teaspoon Freshly grated nutmeg
\N \N Salt and pepper
1 \N Recipe basic pasta, rolled
\N \N To thinnest setting on
\N \N Machine, recipe follows
3 ounces Unsalted butter
4 ounces Porcini mushrooms, sliced
\N \N Paper thin (may substitute
\N \N Crimini)
¼ cup Grated Parmigiano-Reggiano

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


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