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Agnollotto à la Pavarotti

Preparation: 10 minutes
Cooking: 15 minutes


600gr. Agnollotto stuffed with Asparagus and Ricotta cheese
1 cup 35% Cream
1/2 cup tomato sauce
1/2 cup Pancetta
1 tsp Pesto
1 tsp Dijon Mustard
1 tsp Ground Pepper
2 Green Onion shredded
1/4 cup White wine
1/2  cup Red Pepper cubed
2 tsp  Parmeggiano
Olive Oil


  1. Cook the Agnollotto in salted boiling water lO minutes, then strain.
  2. Heat Olive oil in a sauce pan.
  3. Saute the Pancetta, ground Pepper and Red Pepper.
  4. Stir in the White Wine and allow to absorb until almost dry
  5. Add the Cream and allow to simmer
  6. Add the Dijon mustard, Tomato sauce and Pesto.
  7. Add the Agnollotto and sprinkle with Parmeggiano .
  8. Serve

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