Sweet Corn Agnolotti
Serves 2
Directions
- 1Add filling to a piping bag and put in the fridge.
- 2Add the filling and shape the pasta.
- 3Add basil and thyme.
- 4Finish with creme fraiche, chives and toasted breadcrumbs.
Ingredients
- 0.25 cup frozen sweet corn
- 0.25 cup ricotta
- 2 tbsp mascarpone
- 2 tbsp shredded parm
- drizzle EVOO
- tsp red pepper flakes
- 0.25 tsp nutmeg
- to taste salt and pepper
- 1 large egg
- 85 g 00 or all-purpose flour
- 1 tsp olive oil
- pinch salt
- rice flour, cornmeal or semolina flour
- 5 tbsp butter
- basil and thyme leaves
- squeeze lime
- truffle salt
- truffle oil
- chives and creme fraiche
- toasted breadcrumbs
Equipment
KitchenAid Pasta Roller Attachment or Hand-Crank RollerPiping Bag1/2” plain tiprolling pin
Tips
- Combine the filling in the food processor until combined (doesn’t have to be super smooth, some corn is OK).
- Add the pasta pieces to gently boiling water for two minutes, until they float.
- Brown the butter and turn off the heat; and the basil and thyme until they crackle.
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