Agnolotti Recipe - Cooking Index
Main Course recipe for Agnolotti - Bring 6 quarts water to boil and add 2 tablespoons salt.
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Spanish onion - chopped 1/8
- 1/4 cup Ricotta
- 3 tablespoons Grated fontina
- 2 tablespoons Fresh goat cheese
- 1/4 cup Fresh marjoram leaves
- 1/4 teaspoon Finely-chopped Italian parsley
- Freshly-grated nutmeg
- Salt - to taste
- Freshly-ground black pepper - to taste
- 3 oz Basic fresh egg pasta - see * note (rolled to thinnest setting on machine)
- 4 oz Unsalted butter
- 1/4 cup Porcini mushrooms - sliced paper thin (may substitute crimini)
- 1/4 cup Grated parmigiano-reggiano
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