Agnolotti Quattro Formaggi Recipe

Make the Dough

In a mixing bowl, combine the all-purpose flour, eggs, and salt. Knead the mixture until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix together ricotta, gorgonzola, parmesan, mozzarella, and black pepper until well combined. Set aside.

Roll Out Dough

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

Fill the Agnolotti

Place small mounds of the cheese filling about 1 inch apart on one sheet of dough. Brush the edges with water, then place another sheet of dough on top and press down to seal. Cut into squares or circles.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Cook the agnolotti for about 4-5 minutes or until they float. Drain and set aside.

Make the Brown Butter Sauce

In a skillet, melt the unsalted butter over medium heat until it starts to brown. Add the sage leaves and cook for another minute until fragrant.

Sauté Wild Mushrooms

In another skillet, heat olive oil over medium heat. Add minced garlic and wild mushrooms, sautéing until mushrooms are tender and golden brown.

Combine and Serve

Add the cooked agnolotti to the brown butter sauce, tossing gently to coat. Serve topped with sautéed wild mushrooms and grated pecorino cheese.