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Agnolotti

Ingredients :
4	tbl	Butter
1	med	Spanish onion chopped 1/8" dice
1/4	cup	Ricotta
1/4	cup	Grated Fontina
3	tbl	Fresh goat cheese
2	tbl	Fresh marjoram leaves
1/4	cup	Finely-chopped Italian parsley
1/4	tsp	Freshly-grated nutmeg
		Salt to taste
		Freshly-ground black pepper to taste
1	x	recipe Basic Fresh Egg Pasta see * Note
		(rolled to thinnest setting on machine)
3	oz	Unsalted butter
4	oz	Porcini mushrooms sliced paper thin
		(may substitute crimini)
1/4	cup	Grated Parmigiano-Reggiano

How to cook :

Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, about 7 to 8 minutes.
Remove pan from heat and allow to cool.
Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
To form agnolotti, cut 3-inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart.
Fold top of pasta down to bottom and 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 until pasta and filling are finished.
When all agnolotti are finished, drop into boiling water and lower heat.
Cook at high simmer until tender.
Meanwhile, melt butter with mushrooms in a 12- to 14-inch saute pan.
Drain agnolotti and place in pan.
Sprinkle with Parmigiano and toss over medium heat to coat.
Serve immediately.This recipe yields 4 servings.

Tags : Main Dish Pasta Italian Italy European Mediterranean