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Agnolotti Florentine with Mornay Sauce

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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 6 side-dish servings

Agnolotti ("fat little lambs") and ravioli are essentially the same dish, except that the former are shaped into half-moons while ravioli are square. Tomato or spinach pasta complements the spinach filling and the creamy cheese sauce.

RECIPE INGREDIENTS

For Agnolotti:

4 portions (1 pound) tomato or spinach pasta

5 cups fresh spinach or half of a 10-ounce package frozen chopped spinach, cooked and well drained

1 egg yolk

3-ounce package cream cheese with chives, softened

1/4 cup finely chopped prosciutto (1 ounce)

2 tablespoons grated parmesan cheese

1/8 teaspoon ground nutmeg

For Sauce:

2 tablespoons margarine or butter

2 tablespoons all-purpose flour

1 1/4 cups milk

1 cup shredded fontina cheese (4 ounces)

Other necessary recipes:
Homemade Pasta

Agnolotti Florentine with Mornay Sauce Recipe at Cooking.com

DIRECTIONS

FOR AGNOLOTTI: Prepare fresh pasta as directed, except roll each portion of the dough into an 8x12-inch rectangle. Cover and set aside. In a food processor bowl or blender container process or blend cooked spinach and 1 egg till nearly smooth. Transfer mixture to a medium mixing bowl and stir in cream cheese, prosciutto, Parmesan cheese, and nutmeg. Cover and refrigerate till needed.

Cut dough into circles with a 2-inch fluted cutter, place about 1/2 teaspoon of filling on each round, brush edge with water, then fold in half to create a half-moon shape. Repeat with remaining pasta and filling.

FOR SAUCE: In a small saucepan melt margarine or butter. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in fontina cheese till melted. Keep warm.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the pasta. Reduce heat slightly. Boil, uncovered, for 8 to 10 minutes, or till al dente, stirring occasionally. Remove pasta from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300 degrees F oven while cooking remaining pasta. Spoon Mornay sauce over hot cooked pasta and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 6 side-dish servings

Calories:

448

Fat. Total:

20g

Fiber:

Carbohydrates, Total:

48g

Sodium:

368mg

% Cal. from Fat:

40%

Cholesterol:

147mg

Protein:

19g

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