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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.138185.www.cookingcplass.joanneweir.com.
Ingredients
- 4 1/2 cups "OO" flour
- Pinch of salt
- 2 large eggs
- 5 large egg yolks
- 5 tablespoons water
- 1 tablespoon olive oil
- Flour for rolling
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