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Mario Batali's Agnolotti Alla Primavera

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skill level
Moderate
time
30-60min
servings
4
cost
$$
Contributed by : Good Morning/Mario Batali
This is a versitile dish and Mario Batali claims if you do not want to make agnolotti from scratch, you may substitute 1 pound of prepared stuffed pasta from your favorite high-quality purveyor, such as Eataly.
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things you'll need.
ingredients
  • 10 tablespoons unsalted butter1 medium Spanish onion
  • cut into 1/8-inch dice¾ cup ricotta cheese¾ cup grated Fontina cheese9 tablespoons fresh goat cheese3 tablespoons fresh marjoram leaves¾ cup finely chopped Italian parsley¾ cup teaspoon freshly grated nutmegSalt and pepper 1 recipe basic pasta dough
  • rolled to thinnest setting on pasta machine6 quarts low-sodium chicken broth
  • homemade preffered1 bunch fresh ramps
  • trimmed and chopped into 1/2-inch pieces¼ cup freshly grated Parmigiano-reggiano cheese
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3!
  • step 1
    ingredients 1 recipe basic pasta dough
    instructions Prepare a basic pasta recipe and roll it to it's thinnest setting on the in a pasta machine.
  • step 2
    ingredients 1 medium Spanish onion
    instructions Chop one Spanish onion into 1/8-inch cubes.
  • step 3
    ingredients 1 bunch ramps
    instructions Wash and chops ramps into 1/2-inch pieces.
  • step 4
    ingredients 6 quarts low-sodium chicken broth
    2 tablespoons salt
    instructions Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt. 
  • step 5
    ingredients 4 tablespoons unsalted butter 
    Chopped Spanish onion 
    instructions In a 12- to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until the form subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Remove the pan from the heat and cool. 
  • step 6
    ingredients ¾ cup ricotta cheese
    ¾ cup grated Fontina cheese
    9 tablespoons fresh goat cheese
    3 tablespoons fresh marjoram leaves
    ¾ cup finely chopped Italian parsley
    ¾ cup teaspoon freshly grated nutmeg
    Salt
    Pepper 
    instructions Stir in the cheeses, marjoram, parsley, and nutmeg, and season with salt and pepper. 
  • step 7
    ingredients 1 recipe basic pasta dough, rolled
    instructions To form the agnolotti, drop heaping teaspoons of filling down one side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. 
  • step 8
    instructions Using a pastry cutter, cut half-moons using the fold as the flat side of the moon. 
  • step 9
    instructions Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender. 
  • step 10
    ingredients 6 tablespoons of butter
    Trimmed and chopped ramps 
    instructions Meanwhile, melt the remaining 6 tablespoons butter with the ramps in a 12- to 14-inch sauté pan and cook 2 minutes until softened. 
  • step 11
    ingredients ¼ cup freshly grated Parmigiano-reggiano cheese
    instructions Drain agnolotti and add to the pan. Sprinkle with Parmigiano-Reggiano and toss over medium heat to coat. 
  • step 12
    instructions Serve immediately.
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