Frangelico Honey Cream (Shiitake Mushroom Agnolotti)

Silky, deep in flavor, and indulgent for fall OR year-round.


  • Lilly’s Shiitake Mushroom Agnolotti
  • Hazelnuts
  • Whole salted butter
  • Shallots, minced
  • Frangelico hazelnut liqueur
  • Heavy cream
  • Amber honey
  • Grated Parmigiano or Romano cheese
  • Salt + pepper to taste

How to Make It

  1. Boil 6 to 8 Agnolotti in heavily salted water for 4 to 5 minutes ; drain and reserve
  2. Dry roast hazelnuts in a pan to bring out oils and aromas; remove from pan
  3. Set aside a few hazelnuts for garnish; mill the remaining hazelnuts until about 3 quarters become nut dust, and the remaining small- to medium-chopped pieces; set aside
  4. Melt butter; add shallots and sauté until tender (about 45 seconds to 1 minute)
  5. Hit it with the Frangelico liqueur (be careful – this will cause the pan to flame)
  6. Reduce liqueur by 1/2 to 3/4, until syrupy
  7. Add heavy cream and reduce by half
  8. Swirl in honey
  9. Add grated cheese, salt, and pepper to taste
  10. Spoon over ravioli; garnish with whole toasted hazelnuts and fried sage



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