MUSHROOM & TALEGGIO AGNOLOTTI Recipe

Make the Dough

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms.

Knead the Dough

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, salt, and pepper. Cook until mushrooms are soft. Remove from heat and stir in Taleggio cheese and parsley.

Roll Out the Dough

Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Assemble the Agnolotti

Place small mounds of filling on the rolled dough, then fold over and cut out shapes using a pasta cutter or knife. Seal the edges well.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Cook the agnolotti for 3-4 minutes until they float. Drain and set aside.

Prepare the Sauce

In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Remove from heat and set aside.

Serve

Plate the agnolotti and drizzle with sage butter sauce. Top with grated Parmesan cheese.