Spinach and Burrata Agnolotti - BelGioioso Cheese

Ingredients

• 3 cups (about 400g) flour, tipa “00” or all-purpose
• 3 large eggs
• 1 large egg yolk
• Semolina flour, to dust pasta
• 10 oz spinach
• 1 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 4 oz white, cremini or baby bella mushrooms, sliced
• 1 ¼ tsp salt, divided
• ½ cup BelGioioso Ricotta con Latte cheese
• ¼ cup mascarpone
• 1 BelGioioso Burrata (4 oz Ball), chopped finely
• ¼ tsp nutmeg
• ½ tsp pepper
• 1 ½ Tbsp fresh parsley, minced
• 2 Tbsp extra virgin olive oil
• ½ medium sized yellow onion, diced
• 24 oz passata, pureed tomatoes
• 1 Tbsp fresh parsley, minced, reserving ½ Tbsp for garnishing
• 1 tsp salt
• ½ cup BelGioioso Mascarpone cheese
• ¼ cup BelGioioso Parmesan cheese, for finishing