Recipe - Agnolotti

4 tablespoon Butter
1 md Spanish onion; chopped 1/8"
dice
One fourth cup Ricotta
One fourth cup Grated fontina
3 tablespoon Fresh goat cheese
2 tablespoon Fresh marjoram leaves
One fourth cup Finelychopped Italian
parsley
One fourth teaspoon Freshlygrated nutmeg
Salt; to taste
Freshlyground black pepper;
to taste
1 Recipe basic fresh egg
pasta; see * note
(rolled to thinnest setting
on machine)
3 ounce Unsalted butter
4 ounce Porcini mushrooms; cut or sliced up
paper thin
(may substitute crimini)
One fourth cup Grated parmigianoreggiano

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

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

In a 12 to 14inch sauté pan, heat butter until foam subsides, add
onion and cook until soft and goldenbrown, 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 3inch 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 14inch sauté pan. Drain agnolotti and place in
pan. Sprinkle with Parmigiano and toss over medium heat to coat.
Serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
(Show # MB5747)

Per serving: 353 Calories (kcal); 29g Total Fat; (69% calories from
fat); 3g Protein; 25g Carbohydrate; 78mg Cholesterol; 124mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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