Mushroom Agnolotti with Peas, Asparagus, Prosciutto, and Goat Cheese Cream Sauce
I’ve come to realize that I tend to be most inspired by seasonal food, but not all of it. Winter and summer really get my creative juices flowing–rich, hearty braises or light, fruity, delicate sources of refreshment seem to come to mind without difficulty. Spring though gets me stuck in the mud. I’m not sure why–I don’t have access to the full range of produce, but I know its right around the corner. This dish is me trying to break out of that rut by enjoying some of the best of what spring has to offer.
The foundation of this dish is wild mushroom agnolotti (think criminis, portabello, and cheese stuffed ravioli), tossed with butter sautéed asparagus, peas, and prosciutto, all topped with a goat cheese cream sauce to bring everyone together. The total combination was excellent and very “springy” (yay, just what I wanted). A forkful of everything yielded a complex set of flavors I would best describe as earthy,
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