Mario Batali's Leek, Parsnip and Carrot Agnolotti in Brodo
- Extra-Virgin Olive Oil
- 2 medium Carrots (peeled and sliced into 1/4-inch coins)
- 1 Parsnip (peeled andcut into 1/4-inch pieces)
- 1 Leek (cut in half lengthwise andthinly sliced; rinsed thoroughly; tough greens discarded)
- 1/3 cup Ricotta (drained)
- 1/3 cup grated Italian Fontina
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup Italian Parsley (chopped; plus more for garnish)
- 1 tablespoon fresh Thyme leaves (chopped)
- 1/4 teaspoon freshly grated nutmeg
- freshly cracked Black Pepper
- 6 cups fresh Chicken Stock
- 1 1/2 pounds fresh Pasta Sheets
- Heat a large pan over medium-high with a few tablespoons of olive oil. Sauté carrots and parsnips, seasoning with salt, for 2 minutes. Toss in leeks and cook until translucent, about 3 minutes. Remove from heat and transfer to a food processor. Puree until smooth. Set aside to cool to room temperature.
- Meanwhile, heat stock in a Dutch oven. Once vegetable mixture is cool, stir in cheeses, herbs and spices. Adjust seasoning to taste.
- Lay pasta sheet on cutting board, cutting in 2 2-inch long strips. Place tablespoons of filling along the strips, 2 inches apart. Brush dough with water then fold top half over. Press edges to seal, pushing out any air pockets. Use a knife or fluted pastry cutter to cut out agnolotti.
- Place agnolotti in broth and cook for 3 to 4 minutes or until pasta is cooked to al dente. Use a slotted spoon to portion out agnolotti into bowls. Ladle broth over top and garnish with parsley.