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Agnolotti with Fontal, Fontina, Butter and Sage

Agnolotti with Fontal, Fontina, Butter and Sage

Serves 6 to 8


1/2 pound fontal, small dice
1/2 pound fontina, small dice
3/4 cup milk
4 tablespoons unsalted butter
5 egg yolks
1 recipe for Agnolotti Pasta

Unsalted butter
12 to 15 fresh sage leaves, coarsely chopped
Salt and freshly ground black pepper
Grated Parmigiano Reggiano


Soak the Fontal in milk overnight.  

Place a bowl, containing the butter, over the top of a saucepan set over gently simmering water. Make sure the water doesn't touch the bottom of the bowl. When the butter is melted, add the Fontal/milk mixture. Whisking constantly, add the egg yolks, one at a time. Continue whisking until the cheese has melted and the mixture is glossy and thick, about 10 minutes. Immediately remove from the heat and chill until firm.

Make the pasta and fill with the cheese mixture. In a frying pan, melt the butter and add the sage.

Bring a large pot of salted water to a boil. Add the agnolotti and simmer until al dente, 3 to 5 minutes. Drain and add the agnolotti to the butter/sage mixture.

Place the agnolotti and sauce on a warm platter. Pass with grated Parmigiano.

Pasta for Agnolotti

4 1/2 cups "OO" flour
Pinch of salt
2 large eggs
5 large egg yolks
5 tablespoons water
1 tablespoon olive oil
Flour for rolling

Place the flour and salt in a food processor and process for 5 seconds. Add the remaining ingredients and pulse a few times until it starts to clump together. Stop just before it forms a ball. Remove from the processor and knead for 2 to 3 minutes. Wrap in plastic and let rest 30 minutes.

Roll the dough and cut as many 2 1/2 to 3-inch circles as possible. Place 1/2 teaspoon of the filling slightly off the center of each circle. Fold the circles in half and seal. Alternately you can spray lightly with water before folding in half and sealing. If desired, to seal them even better, run a zig-zag cutter around the edges after sealing.

Makes 150 agnolotti depending upon the size