Agnolotti Florentine With Mornay 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)


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