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Ingredientes
- 4 Tbsp. Butter
- 1 med Spanish onion minced 1/8" dice
- 1/4 c. Ricotta
- 1/4 c. Grated Fontina
- 3 Tbsp. Fresh goat cheese
- 2 Tbsp. Fresh marjoram leaves
- 1/4 c. Finely-minced Italian parsley
- 1/4 tsp Freshly-grated nutmeg
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta see * Note
- (rolled to thinnest setting on machine)
- 3 ounce Unsalted butter
- 4 ounce Porcini mushrooms sliced paper thin
- (may substitute crimini)
- 1/4 c. Grated Parmigiano-Reggiano
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, heat butter till foam subsides, add in onion and cook till soft and golden brown-brown, about 7 to 8 min. Remove pan from heat and allow to cold. Add in ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
- To create agnolotti, cut 3-inch strips of pasta lengthwise and place 1 Tbsp. cheese filling 3 inches apart. Fold top of pasta down to bottom and healthy 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 till pasta and filling are finished.
- When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer till tender. Meanwhile, heat butter with mushrooms in a 12- to 14-inch saute/fry 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 217 | 86% |
| Total Fat 24.72g | 31% |
| Saturated Fat 15.7g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 192mg | 8% |
| Potassium 71mg | 2% |
| Total Carbs 2.62g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.96g | 1% |
| Protein 5.66g | 9% |
