Mushroom & Taleggio Agnolotti Recipe

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Roll Out the Dough

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

5. 5

   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.

6. 6

   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.

7. 7

   Prepare the Sauce

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

8. 8

   Serve

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