Here at Wizard Recipes you can find a large variety of free cooking recipe database from all around the world. Feel free to browse our content for for all types of foods including poultry, pork, beef, salads, soups, deserts, drinks, vegetables, seafood, herbs, spices, condiments, breads, and more.

Keep up to date on the newest seasonal recipes, cooking tips through our blog.

Agnolotti Ingredients

8 tablespoons (1 stick) unsalted butter, divided 1 medium Spanish onion, cut into 1/8-inch dice 1 Gold Kist Farms* boneless, skinless chicken breast (about 6 ounces), cut into 2-inch pieces 4 ounces sweet Italian sausage, removed from casings and cut into 2-inch lengths 1/4 cup ricotta 1/4 cup grated Italian fontina 2 tablespoons fresh marjoram leaves 3 tablespoons fresh goat cheese 1/4 cup finely chopped Italian parsley, plus 1 tablespoon cut in thin strips 1/4 teaspoon freshly grated nutmeg Salt Freshly ground black pepper 1 1/4 pounds prepared pasta dough 4 ounces porcini or cremini mushrooms, sliced paper-thin 1/4 cup freshly grated Parmigiano-Reggiano cheese

• To make the filling, heat 4 tablespoons butter over medium heat in a 10- to 12-inch sauté pan until it foams and subsides. Add onion and cook until soft and golden brown, 7-8 minutes.
• Add chicken and sausage and cook until cooked through, about 10 minutes. Remove from the heat and let cool.
• Transfer chicken mixture to a food processor and pulse until finely chopped. Transfer to a medium bowl,add ricotta,fontina,marjoram,goat cheese,chopped parsley,nutmeg,and salt and pepper to taste,and mix well. Set aside.
• To make the agnolotti, divide pasta dough into 4 pieces. Roll out each one through the thinnest setting on a pasta machine and lay on a lightly floured work surface. Cut each sheet lengthwise in half to form strips 2 inches wide and 24 inches long.
• Starting 1 inch from one end,place 1 tablespoon of filling every 2 inches along the bottom of each strip. Fold the top half of the pasta over the bottom and press the edges together to seal,gently pressing out any air pockets.
• Using a fluted round pastry cutter, cut out the agnolotti. Transfer to a baking sheet dusted with flour.
• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Drop the agnolotti carefully into the boiling water, lower the heat and cook at a brisk simmer until tender, 3-4 minutes.
• Meanwhile,melt remaining butter in a 10- to 12-inch sauté pan over medium heat. Add mushrooms,season to taste with salt and pepper,and sauté until tender.
• Drain the agnolotti, add to the mushrooms and sprinkle with remaining parsley and Parmigiano-Reggiano. Toss for about 1 minute to coat with sauce. Transfer to a plate and serve. Makes 6 servings.

You might also like:

Beef Roll Ups with Tomato Fondue Sauce »

Veal in Horseradish and Gooseberries »

Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction »