Debbie
1501 posts
Jun 04, 2008
8:24 AM
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I know it is a late reporting. I tried one newsletter recipe from July Aug Sept 2007: Rapini and Kale-Mascarpone Agnolotti with creamy oyster mushroom sauce
The recipe looks complicated (about 3 pages) but I use the gyoza wrapper (I bought in a chinese market) instead of making the pasta from scratch.
Being a busy person who works a lot, I made the tofu mascarpone and the sauce 1 day. Then, on the day we will eat it, last night, I prepared the filling and wrapped it up with gyoza wrapper, boiled them and served with the sauce. I could do this after work and got the dish ready by 6 pm (I work til 5 pm). I thought that's pretty good for a working wife to prepare this kind of fancy dish. :-) It's not complicated at all doing it in batches.
I only cooked enough agnolotti for what we will eat last night. I finished up filling the rest of the agnolotti while watching TV. Then, I put them in the freezer for next meals.
We both like them a lot. They are smooth, creamy, and serving with the sauce is delicious. A comfort meal!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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