Agnolotti Florentine with Mornay Sauce

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.