The Busy Gourmand

Agnolotti in a Mornay Sauce with Mushrooms and Asparagus

This is a quick dish that seems like you put in a bit of effort. The agnolotti which is half-moon shaped stuffed pasta is like ravioli. You could also substitute just about any other kind of stuffed pasta in the dish. The mornay is a simple bechamel sauce with cheese added. Gruyere is most commonly added. In this case I chose parmigiano reggiano.

1, 9 ounce package of mushroom agnolotti, ravioli, or tortellini
1 cup whole milk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
nutmeg for grinding
2 oz grated cheese, parmigiano reggiano, gruyere ,or whatever tastes good to you
3 oz button mushrooms slice thin
2 stalks asparagus, cut in 1/2 inch pieces
1 tablespoon olive oil
kosher salt and freshly ground black pepper

Add water and salt to a large pot and heat to the boiling point. Add the pasta and cook according to the package directions, reducing the water to a simmer. Drain the pasts when cooked.

Add the butter to a sauce pan and heat over medium high heat until melted. Add the flour and using a whisk mix the flour and butter and allow the flour mixture to bubble for a few minutes. Add the milk and whisking once again allow the mixture to thicken stirring constantly. Remove the sauce pan from the heat. Add the cheese and whisk thoroughly to combine. Add a bit of grated nutmeg and stir once more.

In a saute pan add the olive oil and heat over medium high heat. Add the mushrooms and the asparagus and saute until the asparagus is al dente about 5 minutes. Add the sauce to the pan along with the pasta. Coat the pasta thoroughly in the sauce and serve.