1 medium Spanish onion — cut into 1/8-inch dice
3/4 cup ricotta cheese
3/4 cup fontina cheese — grated
9 tablespoons fresh goat cheese
3 tablespoons fresh marjoram leaves
3/4 cup italian parsley — finely chopped
3/4 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 preferred
1 bunch fresh ramps — trimmed and chopped into 1/2-inch pieces
3/4 cup freshly grated Parmigiano-reggiano cheese
Prepare a basic pasta recipe and roll it to it’s thinnest setting on the in a pasta machine.
Chop one Spanish onion into 1/8-inch cubes.
Wash and chops ramps into 1/2-inch pieces.
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 form 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.
Note: 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.
Marcato Atlas Pasta Machine, Stainless Steel, Silver, Includes Pasta Cutter, Hand Crank, and Instructions