Agnolotti Florentine with Mornay Sauce

  • Active Time 45m
  • Total Time 1h 15m

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)

Companion recipe: Homemade Pasta


FOR AGNOLOTTI: Prepare fresh pasta as directed, except roll each portion of the dough into an 8 x 12-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.

RecID 2352

nutrition information per serving

448 calories; 20g total fat; 147mg cholesterol; 368mg sodium; 48g carbohydrates; 3g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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