Corned Beef Agnolotti in a Mustard Cream with Root Vegetables

A festive addition to any St. Patrick’s Day menu, or a year-round option for Irish bars and gastropubs.


  • 4-5 Corned Beef Agnolotti (#01172)
  • 2 tbsp. cooking oil
  • 4 pearl onions
  • 1 carrot, peeled and diced
  • 3 Brussels sprouts, halved
  • 2 oz. basic Béchamel sauce
  • 2 tbsp. stone ground mustard
  • 1 tbsp. Irish cheddar cheese, crumbled

How to Make It

  1. In a small saucepan, boil water to cook Agnolotti.
  2. Meanwhile, heat oil in a preheated saucepan and caramelize the onions.
  3. Add carrots, Brussels sprouts, and butternut squash and cook until tender.
  4. Remove vegetables from heat and keep warm; add Béchamel and mustard, whisk together, and heat.
  5. Boil Agnolotti for 3-4 minutes.
  6. Transfer vegetables to plate, place Agnolotti on top, and top with mustard béchamel; garnish with crumbled Irish cheddar and serve.

    Could your menu be making more "dough"?

    Read our free guide to find out everything you need to know about increasing your profits with a strategic pasta program!