Need a little more direction?
Watch our tutorial
2 hr 0 min
2 hr 0 min
0 from 0 reviews
I refuse to let go of summer just yet, so let me savor corn and tomatoes a little longer before diving into fall recipes. These corn agnolotti are a perfect way to hold onto those warm-weather flavors. They’re both beautiful and delicious, nestled in a rich butter sauce with fresh peas and topped with a generous amount of Parmigiano Reggiano (for me, there’s never too much Parmigiano). This dish is ideal for anyone who isn’t quite ready to say goodbye to summer. When making these agnolotti, be sure to use fresh corn—the difference between fresh and canned is remarkable. Fresh corn blends into a silky smooth paste, while canned corn leaves behind tiny bits of skin, compromising the texture.
Starting with the pasta, pour the flour on the working surface. Make a pit in the middle and add the eggs and egg yolks.
Start mixing, each time collecting more flour from the sides of the pile. Knead the dough until it is smooth and elastic (about 6-8 minutes). If the dough feels too dry, wet your hands and get back to kneading the dough.
Round the dough into a tight ball, wrap in plastic wrap, and set aside while working on the filling.
For the filling:
In a small pot, add the corn kernels, garlic clove, sage, milk, and salt and bring to boil. Once it’s boiled, remove from the heat and let it cool for 15 minutes.
Add the mix into a food processor and blend until smooth.
Add the smooth paste into a bowl and add the ricotta and parmigiano reggiano. Mix until homogeneous.
Transfer the filling into a piping bag.
Open the pasta with a pasta machine to the second thinnest notch in your machine.
Pipe the filling along the side of the pasta sheet. Fold it on itself to a long “ravioli”. To form the agnolotti, pinch the dough between the filling with your thumb and index finger. Then, press gently to seal and remove any air pockets. Trim the dough close to the filling with a fluted cutter, avoiding the seal. Then, quickly cut through the middle of each pinch to form the agnolotti pockets.
Bring a pot of water to boil, and prepare the sauce in the meantime.
For the sauce, in a small saucepan, add the butter, salt, and a sip of water. Cook on low heat, creating an emulsion between the water and butter. (Ingredients for the sauce are supposed to be enough for the entire quantity of agnolotti, not for one dish.)
Add the peas right into the saucepan and the agnolotti to the boiling water pot. Once the agnolotti float, transfer them to the saucepan. If your sauce breaks (butter separates from the sauce), add a bit of water and mix well; it will all come back together.
Cook the agnolotti in the sauce for 1-2 minutes. Add parmigiano reggiano to your liking (never enough).
Plate and serve immediately!
YASSS!
Watch our tutorial
write your comment