Agnolotti Recipe – Eats Now

Name: Agnolotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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; crimini mushrooms, sliced paper-thin; 1/4 cup grated Parmigiano-Reggiano

Servings: persons

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
crimini mushrooms, sliced paper-thin
1/4 cup grated Parmigiano-Reggiano

1
Bring 6 quarts water to boil and add 2 tbsp.
2
salt.
3
In a 12- to 14-inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, 7 to 8 minutes.
4
Remove pan from heat and allow to cool.
5
Add ricotta, fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
6
To form agnolotti, cut 3-inch strips of pasta lengthwise and place 1 tbsp.
7
cheese filling 3 inches apart.
8
Fold top of pasta down to bottom and pinch closed.
9
Press dough flat between lumps of filling.
10
Using a pastry cutter, cut half moons using folded part as flat side of moon.
11
Continue until pasta and filling are finished.
12
When all agnolotti are finished, drop into boiling water and lower heat.
13
Cook at high simmer until tender.
14
Meanwhile, melt butter with mushrooms in a 12- to 14-inch saute pan.
15
Drain agnolotti and place in pan.
16
Sprinkle with Parmigiano and toss over medium heat to coat.
17
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tbsp. butter, 1 md. Spanish onion, chopped into 1/8-inch dice, 1/4 cup ricotta, 1/4 cup grated fontina, and more.

Yes, Agnolotti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Agnolotti

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