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Agnolotti Florentine with Mornay Sauce

Source: Cooking at a Glance - Pasta
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  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.
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
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
Part of These Recipe Collections Find Similar Recipes »
 Plump and Saucy: Stuffed Pasta
Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 448
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 48g
Sodium: 368mg
% Cal. from Fat: 40%
Cholesterol: 147mg
Protein: 19g
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