Mushroom Agnolotti with Prosciutto and Shrimp

Serves 2

  • 3/4 lb medium shrimp, peeled and deveined
  • 1/4 lb thinly sliced prosciutto
  • 1/3 of a large sweet onion, chopped
  • 2 medium tomatoes, roughly chopped
  • small handful of fresh basil, finely chopped (or 1 tsp of dried basil if not available)
  • 6-8 fresh sage leaves, finely chopped (or 2 T of dried sage if not available)
  • 2 generous pinches of red pepper flakes (add more or less depending on taste)
  • 1 pinch of cumin
  • pepper to taste
  • freshly grated Parmesan or Pecorino Romano to taste
  • 1 T butter (optional)
  • 16 mushroom agnolotti (if you don’t have time to make them using the recipe below, use 2 packages of Buitoni Riserva Mushroom Agnolotti)

In a saute pan on medium heat, heat about 2 T extra virgin olive oil. Once the oil is hot, add the onion and garlic. When the onion is translucent, add the red pepper flakes and prosciutto. After the prosciutto has released its fat, add the tomatoes. You may want to turn up the heat so that any excess water from the tomatoes can evaporate. We don’t want too much leftover liquid to remain. When the ingredients in the pan are on the dry side, add the shrimp, basil, and sage. Cook until shrimp have just turned pink on both sides. Add butter, mushroom agnolotti, pepper and cheese to taste. Toss contents of saute pan well. Serve immediately.

Mushroom Agnolotti
adapted from

  • 1 C semolina flour
  • 1 egg
  • 1 pinch salt
  • 1/2 T extra virgin olive oil
  • 1 small garlic clove, finely minced
  • 1 shallot, finely minced
  • 2 C fresh crimini and shiitake mushrooms (or use whatever mushrooms you prefer)
  • 1/4 C lowfat ricotta cheese
  • 1/4 C nonfat yogurt
  • 1/4 C freshly shredded Asiago (or use whatever cheese you prefer)
  • 1/2 T freshly grated lemon zest
  • 1/8 tsp freshly grated nutmeg
  • 1 1/2 T fresh parsley, finely chopped
  • salt & pepper to taste

Pour the flour into a mound. Drop the egg and salt into the middle. Fold in the flour from the sides until fully mixed. Knead dough, adding flour and small drops of water as necessary. Place towel over mixing bowl to keep it moist and let the dough set for an hour.

For the filling, sauté shallots and garlic in olive oil on medium-high heat. When shallots are translucent, deglaze with sherry and add mushrooms. Season with salt and pepper, and continue to cook until soft and liquid has been reduced to a thin layer. Remove from heat and set aside. In a separate bowl, mix together ricotta, yogurt, Asiago, lemon zest, nutmeg, and parsley. Transfer ingredients from sauté pan to the bowl containing the ricotta mixture, and blend together thoroughly. Set aside. You should be able to make the filling while the dough is resting.

After an hour has passed, remove the dough. Roll the dough out onto floured surface with a rolling pin.  Generously flour the dough ball and the rolling pin to keep them from sticking to anything. Roll out dough until it’s approximately 1/8″ thick and has a smooth, flat, and even consistency. I like to cut out the circles first using a cookie cutter or ravioli cutter, place a dollop of filling on each one, then fold and seal each one individually. Make sure to press out all the air with your fingers. Allow pasta to set for another 10 minutes or so. Afterward, you can either cook the pasta, or freeze it for future use.

To cook the pasta, preheat a medium pot with water for boiling. Add 1 T of olive oil to the water so that the agnolotti don’t stick together while boiling. Bring the water to a rolling boil, add a pinch of salt and cook the pasta for roughly 4-6 minutes. Remove from heat. Drain pasta and set aside.

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