Agnolotti (Mario Batali) Recipe

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Agnolotti (Mario Batali)
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Ingredients:

Directions:

  1. Filling:
  2. Bring 6 quarts water to boil and add 2 tablespoons salt.
  3. 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.
  4. 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.
  5. 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.
  6. FRESH EGG PASTA
  7. 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.
  8. Yield: 1 pound
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1440.92 Kcal (6033 kJ)
Calories from fat 578.14 Kcal
% Daily Value*
Total Fat 64.24g 99%
Cholesterol 304.62mg 102%
Sodium 283.95mg 12%
Potassium 236.1mg 5%
Total Carbs 153.92g 51%
Sugars 0.46g 2%
Dietary Fiber 11.76g 47%
Protein 58.43g 117%
Vitamin C 0.8mg 1%
Vitamin A 0.4mg 12%
Iron 7.4mg 41%
Calcium 247mg 25%
Amount Per 100 g
Calories 524.93 Kcal (2198 kJ)
Calories from fat 210.61 Kcal
% Daily Value*
Total Fat 23.4g 99%
Cholesterol 110.97mg 102%
Sodium 103.44mg 12%
Potassium 86.01mg 5%
Total Carbs 56.07g 51%
Sugars 0.17g 2%
Dietary Fiber 4.28g 47%
Protein 21.28g 117%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 12%
Iron 2.7mg 41%
Calcium 90mg 25%

* 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
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Recipe Tags

Weightwatchers Points

  • 33.4
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free,
  • good source of fiber

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