View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 

Agnolotti Florentine with Mornay Sauce

Source: Cooking at a Glance - Pasta
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
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
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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.