* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté 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 sauté pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.
(Show # Mb-5747)
Per serving: 353 Calories (kcal); 29g Total Fat; (69% calories from fat); 3g Protein; 25g Carbohydrate; 78mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates