Mario Batali's Agnolotti Alla Primavera

A Deliciously Cheesy Dish

Master chef prepares Agnoloti alla Primavera, lamb, pastiera and asparagus.

From the kitchen of Mario Batali

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Servings:4

Difficulty: Moderate

Cook Time: 30-60 min

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.

Ingredients

10 tablespoons unsalted butter

1 medium Spanish onion, cut into 1/8-inch dice

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 and pepper

1 recipe basic pasta dough, rolled to thinnest setting on pasta machine

6 quarts low-sodium chicken broth, homemade preffered

1 bunch fresh ramps, trimmed and chopped into 1/2-inch pieces

¼ cup freshly grated Parmigiano-reggiano cheese

Cooking Directions

Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt.

In a 12- to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until the forma subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Remove the pan from the heat and cool. Stir in the cheeses, marjoram, parsley, and nutmeg, and season with salt and pepper.

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. Using a pastry cutter, cut half-moons using the fold as the flat side of the moon.

Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender.

Meanwhile, melt the remaining 6 tablespoons butter with the ramps in a 12- to 14-inch sauté pan and cook 2 minutes until softened. Drain agnolotti and add to the pan. Sprinkle with Parmigiano-Reggiano and toss over medium heat to coat.

Serve immediately.

This recipe was styled by chef Karen Pickus for Good Morning America.

*Recipe courtesy of Mario Batali