Agnolotti pasta in mornay sauce

Product combined with the recipe

agnolotti Confezione 500gr

Ingredients for 4 people

  • 6oo gr of hand-made Agnolotti
  • 500 ml of béchamel (or white sauce)
  • 200 ml of cream
  • 2 yolks of egg
  • 6 champignons mushrooms
  • 60 grams of ham cut to Giuliana
  • 4 tablespoons extra virgin olive oil
  • 1 clove d 'Garlic
  • ¼ onion
  • grated parmesan cheese.


Brown garlic and onion in oil, then add the mushrooms trimmed and cut into slices, cook for 6 / 8 minutes on a high flame, and then add the ham. Apart boil the agnolotti pasta in salted water, drain and cook with mushrooms for a few minutes by adding a sprinkling of parmesan. Apart mix the sauce, cream and egg yolks. Place the agnolotti in a bowl add the sauce and put them in the oven at 180 ° for 5 minutes, serve

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