Agnolotti Stuffed With Polenta And Raschera With Mushroom Sauce

Preparation:

Preparation: Prepare a quick polenta by dropping the cornmeal into boiling salted water. Leave to cool. Mix the flour with the egg. Roll out the dough with a rolling pin, cut into squares, fill them with half a spoonful of polenta and a cube of raschera. Close, form the agnolotti and cook them in boiling salted water. On the side, sauté the mushrooms in a pan with the oil, garlic and parsley. When cooked, blend the mushrooms with the cream and season with salt and pepper. Drain the agnolotti, stir them in the pan with the mushroom sauce and then serve.