Agnolotti pasta in mornay sauce

Ingredients

• 6oo gr of hand-made Agnolotti
• 500 ml of béchamel (or white sauce)
• 200 ml of cream
• 2 yolks of egg
• 6 champignons mushrooms
• 60 grams of ham cut to Giuliana
• 4 tablespoons extra virgin olive oil
• 1 clove d 'Garlic
• ¼ onion
• grated parmesan cheese.