Agnolotti - Mario Batali Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

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

Directions:

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Using a pasta machine, roll out the dough to the thinnest setting.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	274.96 Kcal (1151 kJ)
Calories from fat	104.05 Kcal
		% Daily Value*
Total Fat	11.56g	18%
Cholesterol	55.6mg	19%
Sodium	38.09mg	2%
Potassium	48.16mg	1%
Total Carbs	31.58g	11%
Sugars	0.09g	0%
Dietary Fiber	2.33g	9%
Protein	10.55g	21%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	2%
Iron	1.6mg	9%
Calcium	49.2mg	5%

Amount Per 100 g
Calories	497.55 Kcal (2083 kJ)
Calories from fat	188.29 Kcal
		% Daily Value*
Total Fat	20.92g	18%
Cholesterol	100.61mg	19%
Sodium	68.93mg	2%
Potassium	87.14mg	1%
Total Carbs	57.15g	11%
Sugars	0.16g	0%
Dietary Fiber	4.21g	9%
Protein	19.1g	21%
Vitamin C	0.3mg	0%
Vitamin A	0.1mg	2%
Iron	2.8mg	9%
Calcium	89mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Joy's Lasagna

Olive oil, Onion, chopped, Garlic cloves, chopped and 14 more..
Spaghetti with Caramelized Onion and Radicchio

Olive oil, Sliced yellow onion (about 1 large) and 10 more..
Savory Stuffing

Butter (30 ml), Onion, diced (250 ml) and 11 more..
Savory Bread Pudding

Unsalted butter, Water, Salt and 13 more..
Tuna & Artichoke Pasta Salad

Olive oil, Olive oil, Fresh lemon juice , to taste and 9 more..
Pasta With Shellfish

Butter, Olive oil, Dry white wine, Garlic cloves, minced and 10 more..
Mexican Green Rice

Olive oil, Yellow onion, diced, Garlic cloves, minced and 10 more..
Zucchini and Carrots with Garden Herbs

Olive oil, Shallots, minced, Carrots , julienned, Water and 7 more..
Chicken and Couscous

Olive oil, Garlic cloves, minced and 10 more..
Cheese Filled Zucchini

Zucchini, Ricotta cheese, Mozzarella cheese, shredded and 7 more..