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Last updated 6/12/2012 12:59:37 AM. Recipe ID 22617. Report a problem with this recipe.
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      Title: Agnolotti
      Yield: 4 Servings
      4 tb Butter
      1 md Spanish onion, chopped into
    1/8    Th inch dice
    1/4 c  Ricotta
    1/4 c  Grated Fontina
      3 tb Fresh goat cheese
      2 tb Fresh marjoram leaves
      1 bn Italian parsley, finely
           Chopped to yield 1/4 cup
    1/4 ts Freshly grated nutmeg
           Salt and pepper
      1    Recipe basic pasta, rolled
           To thinnest setting on
           Machine, recipe follows
      3 oz Unsalted butter
      4 oz Porcini mushrooms, sliced
           Paper thin (may substitute
    1/4 c  Grated Parmigiano-Reggiano
  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.
  Yield: 4 servings

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Recipe ID 22617 (Apr 03, 2005)

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