Ingredients
| 4 tbsp. | butter | | 1 | md. Spanish onion, chopped into 1/8-inch dice | | 1/4 cup | ricotta | | 1/4 cup | grated fontina | | 3 tbsp. | fresh goat cheese | | 2 tbsp. | 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 | | Egg pasta | | 3 oz. | unsalted butter | | 4 oz. | porcini or | | crimini mushrooms, sliced paper-thin | | 1/4 cup | grated Parmigiano-Reggiano |
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Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, 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 tbsp. 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 sauté pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.
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