Ingredients :

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4 tbl Butter
1 med Spanish onion chopped 1/8" dice
1/4 cup Ricotta
1/4 cup Grated Fontina
3 tbl Fresh goat cheese
2 tbl 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
1 x recipe Basic Fresh Egg Pasta see * Note
(rolled to thinnest setting on machine)
3 oz Unsalted butter
4 oz Porcini mushrooms sliced paper thin
(may substitute crimini)
1/4 cup Grated Parmigiano-Reggiano

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Method :

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* 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.
* This recipe yields 4 servings.