For The Pasta: Pour the flour onto a large pastry board. Make a well in the middle and add the eggs, water and salt. Work the eggs and water into the flour, then knead to a smooth elastic dough, about 10 minutes. Roll the dough out as thinly as possible in two sheets.

For The Filling: Combine all of the Bechamel Thick Sauce ingredients together and cook until thickened, then let cool. Saute the scallions in the butter. Add the remaining Stuffing ingredients to the pan. Mix the stuffing with the Bechamel Thick Sauce.

For The Sauce: Reduce the whipping cream by half then add the remaining Sauce ingredients. Cook until a slight boil.

Assembly: On one sheet of the pasta arrange teaspoons of the stuffing in litle piles at regular intervals, about 1 1/2 inches apart. Cover with the second sheet of dough and press with the finger tips around the edges of the stuffing. Cut the Agnolotti square with a pastry wheel and make quite sure the edges are firmly sealed. Sprinkle lightly with flour and let them rest for 30 minutes, turning them after 15 minutes.

Cooking: Bring a large pot of salted water to a boil. Add the Agnolotti and cook for 12 minutes. Lift them out with a slotted spoon and transfer to a heated serving dish. Add the Sauce and top with Parmesan cheese if desired.

{Submitted by Goffredo Fraccaro, La Riviera Restaurant} [ The Legends of Louisiana Cookbook; Sheila Ainbinder; Isbn 0-671-70817-1 ] Posted by Fred Peters