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Mushroom Agnolotti with Peas, Asparagus, Prosciutto, and Goat Cheese Cream Sauce by Michael
2 servings
Ingredients:
  • 1 package (9 oz) Buitoni Wild Mushroom Agnolotti (you could substitute ravioli, or any “bulky” shaped pasta)
  • 1/2 cups peas
  • 10 spears asparagus
  • 4 oz prosciutto
  • Goat Cheese Cream Sauce
  • 1 shallot
  • 4 tablespoons of Daregal fresh frozen garlic
  • 3 tbsp flour
  • 3 tbsp butter
  • 1 cup milk
  • 1/2 cup cream
  • 4 oz goat cheese (of the soft, chevre variety)
  • salt
  • pepper
  • 1 Tbsp oregano
  • dash of nutmeg
Directions
  • This dinner is a three pot dinner. Pot number one: cook the pasta per directions. The agnolotti called for 4-6 minutes gentle boiling. Try to do this towards the end so everything finishes at the same time.
  • In pot number two, begin the cream sauce. The first step is to make a simple roux. Melt the butter, and once it stops foaming, add the flour. Whisk this and cook the flour on medium heat for about 5 minutes. Then, add the milk and cream, continuing the cook (and whisk to break any lumps) for another five minutes.
  • Meanwhile, in pot number three, saut the vegetables. Begin by finely mincing the shallot and garlic. Chop off the woody bottom parts on the asparagus, coarsely chop the prosciutto, and get the peas. Saut the shallots in butter for ~5 minutes before adding the garlic and cooking for a minute further. Once the shallot and Melt down some more butter if your pan is dry and now begin to saut the asparagus for 5 minutes. Add the peas and prosciutto for 2 minutes further and then remove this from heat.
  • By now, you should be just about done cooking everything. Remove the sauce pot from heat and add the goat cheese into the cream sauce along with the oregano, salt, pepper, and nutmeg. Whisk until the cheese melts down and is totally incorporated into the sauce.
  • Finally, everything is done. Plate the agnolotti, strew on some of the sauted vegetables and prosciutto, and top with a good bit of the cream sauce. Enjoy!




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