I've made three types of agnolotti. Actually, all three taste great naked, but I haven't decided on sauces.
1. Ricotta spinach with toasted pine nuts, raisins, and fresh oregano.
2. Potato/ Mushroom (morels, shiitaki/ and brown button - what I had). With onions and truffle oil.
3. Four cheese - Mozzarella/ Goat Cheese, ricotta, Fontina, and Romano. Again, what I had on hand. That makes it five cheese, I guess.
None of these are really specific recipe's. Just made them up loosely based on existing recipes. I still have the water to reconstitute the morels that I used for the mushroom agnolotti. I have cream, garlic, wine, etc. I also have frozen cubes of homemade beef based stock, but trying to stay veg. I also have chicken stock cubes. My oregano plant from last summer is still available also, believe it or not.
Also trying to stay away from tomato based since it's not really tomato season. Sun dried? Canned/ frozen sauce? All of my frozen sauces from last fall are gone. I guess I'm too lazy to spend the time to look through my books.
Suggestions from the cheftalk mind trust?
Edited by jake t buds - 4/27/14 at 3:17pm