Agnolotti – Mario Batali

May 10, 2023May 10, 20230 11
Delicious Agnolotti pasta with mushrooms and goat cheese
in Pasta

Prep

45 min

Cook

15 min

Ready In

1 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 cups unbleached all-purpose flour , plus
1/2 cup unbleached all-purpose flour
4 extra large eggs
1/2 teaspoon olive oil
4 tablespoons butter
1 medium Spanish onion , chopped into 1/8th-inch dice
1/4 cup ricotta cheese
1/4 cup grated italian fontina
3 tablespoons fresh goat cheese
2 tablespoons fresh marjoram
1 bunch Italian parsley , finely chopped to yield 1/4 cup
1/4 teaspoon freshly grated nutmeg
salt , to taste
fresh ground black pepper , to taste
3 ounces unsalted butter
4 ounces porcini mushrooms , sliced paper thin ( may substitute crimini )
1/4 cup grated parmigiano-reggiano cheese

Nutrision Information

Servings Per Recipe
8
Calories
401
Sugar
2g
Fat
21g
Agnolotti is a type of stuffed pasta that originated in the Piedmont region of Italy. It traditionally consists of small pasta pockets filled with meat or cheese, and is often served with butter and sage or tomato sauce. In this recipe by chef Mario Batali, the pasta is stuffed with a flavorful cheese and herb filling, and served with slices of earthy porcini mushrooms sautéed in butter. This dish is perfect for anyone who loves Italian cuisine and wants to try making their pasta from scratch. It is comforting and filling, perfect to share with friends and family.

Instructions

1.In a bowl, mix 3 1/2 cups of flour with the eggs and 1/2 teaspoon of olive oil to form a dough. Knead it on a lightly floured surface until smooth and elastic. Wrap the dough in plastic wrap and set aside to rest for at least 30 minutes.
2.In a skillet, melt 4 tablespoons of butter over medium heat and add the chopped onions. Cook until translucent, about 7 minutes.
3.In a separate bowl, combine the ricotta cheese, grated Italian fontina, fresh goat cheese, fresh marjoram, finely chopped parsley, freshly grated nutmeg, salt, and fresh ground black pepper to taste. Stir in the cooked onions.
4.Roll out the dough into thin sheets and cut into 2-inch circles. Place a spoonful of cheese filling onto each circle and fold over into half-moon shapes. Press down the edges to seal the pasta pockets.
5.Boil the agnolotti in salted water for about 5 minutes or until they float to the surface.
6.In a separate skillet, melt 3 ounces of butter over low heat and add the sliced porcini mushrooms. Cook until tender, about 5 minutes.
7.Serve the agnolotti pasta accompanied by the melted butter and mushrooms. Garnish with grated Parmigiano-Reggiano cheese.

PROS

This Agnolotti pasta is a delicious and filling dish which is perfect for both comforting weeknight dinners and special occasions.
It is packed full of flavors and textures, with a delicious cheesy and herby filling coupled with the earthy umami taste of mushrooms.

It can be made with simple and easy-to-find ingredients, and is a great recipe for pasta-lovers who want to try making their pasta from scratch.

CONS

While this Agnolotti recipe is not particularly difficult, it does require some time and effort to make.
It is not a recipe for anyone who is in a rush and wants something quick and easy.

HEALTH & BENEFITS

Agnolotti pasta can be a good source of carbohydrates and protein, especially when made with unbleached flour and filled with cheese and mushrooms. It can also be high in fat, so should be enjoyed in moderation as part of a balanced diet. Mushrooms are a good source of fiber and may also have immune-boosting properties, while parsley is rich in vitamins K and C.

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