Agnolotti with Fontal, Fontina, Butter and Sage
www.138185.www.cookingcplass.joanneweir.com
Agnolotti filled withFontal and Fontina, topped with sage and butter—delicate pasta parcels in rich, creamy perfection. Serves 6-8.
Ingredients
- 1/2 pound fontal, small dice
- 1/2 pound fontina, small dice
- 3/4 cup milk
- 4 tablespoons unsalted butter
- 5 egg yolks
- Unsalted butter
- 12 to 15 fresh sage leaves, coarsely chopped
- Salt and freshly ground black pepper
- Grated Parmigiano Reggiano
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