Sweet Corn Agnolotti – Creamy, Homemade, and Full of Flavor
Homemade pasta is one of those dishes that instantly elevates dinner. These Sweet Corn Agnolotti are soft, tender, and full of flavor. The filling is rich and creamy, combining sweet roasted corn with caramelized onions, cream cheese, mascarpone, and fresh herbs. Every bite is a satisfying mix of textures and tastes that feels indulgent without being heavy.
The filling itself is slightly sweet and savory, with just the right amount of creaminess from the cheeses. Caramelized onions add depth, while fresh herbs brighten the flavor. Encased in thin, tender pasta, it creates a dish that’s both comforting and elegant, a true crowd-pleaser.
Making the pasta from scratch brings a level of freshness that store-bought pasta can’t match. Rolling the dough thin, placing the filling, and sealing the edges to form perfect agnolotti may take a little patience, but it’s straightforward. Once cooked, the agnolotti are delicate and tender, ready to be paired with a simple sauce.
Tossing the cooked pasta in browned butter with fresh sage leaves adds richness and aroma. The nutty, slightly crisp butter coats the agnolotti, while the sage adds a subtle, earthy note. A sprinkle of freshly grated Parmesan and a few extra herbs finishes the dish, making it feel polished and restaurant-worthy.
This Sweet Corn Agnolotti dish is ideal for a special weeknight dinner or a weekend meal when you want something comforting yet elevated. The combination of sweet corn, caramelized onion, creamy cheese, and buttery sage makes every bite feel balanced and satisfying. It’s a recipe that highlights fresh ingredients and thoughtful preparation, resulting in a pasta dish that’s impressive, flavorful, and utterly delicious.
Sweet Corn Agnolotti
Ingredients
For the Pasta Dough:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3 large eggs
- 1 tbsp olive oil
- 1 tsp salt
For the Filling:
- 2 cups sweet corn kernels frozen and thawed
- 1 small yellow onion thinly sliced
- 1 tbsp butter
- 2 oz cream cheese softened
- 2 oz mascarpone cheese
- 1 clove garlic minced
- 1 tsp fresh thyme minced
- 1 tsp fresh oregano minced
- 1 tsp salt
- 1 tsp black pepper
For Serving (Optional):
- 4 tbsp unsalted butter
- Fresh sage leaves
- parmesan cheese grated
Instructions
- On a clean surface, mound the combined 1 cup all-purpose flour and 1 cup semolina flour and make a well in the center. Crack 3 large eggs into the well, add 1 tbsp olive oil and 1 tsp salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms.1 cup all-purpose flour, 1 cup semolina flour, 3 large eggs, 1 tbsp olive oil, 1 tsp salt
- Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- In a skillet, heat 1 tbsp butter over medium heat. Add sliced 1 small yellow onion and cook slowly until golden and caramelized, about 15–20 minutes.1 small yellow onion
- In a food processor or bowl, combine 2 cups sweet corn kernels, caramelized onion, 2 oz cream cheese, 2 oz mascarpone cheese, 1 clove garlic, 1 tsp fresh thyme, 1 tsp fresh oregano, 1 tsp salt, and 1 tsp black pepper. Blend until smooth but slightly textured. Adjust seasoning to taste.2 cups sweet corn kernels, 2 oz cream cheese, 2 oz mascarpone cheese, 1 clove garlic, 1 tsp fresh thyme, 1 tsp fresh oregano, 1 tsp salt, 1 tsp black pepper, 1 tbsp butter
- Roll the rested pasta dough into thin sheets (about 1–2 mm thickness).
- Place teaspoons of filling spaced evenly on one sheet of pasta. Brush around the filling with a little water, then lay another sheet of pasta on top. Press around the filling to seal.
- Cut into individual agnolotti with a knife or pasta cutter, pressing the edges with a fork to ensure they’re sealed. Dust lightly with flour to prevent sticking.
- Bring a large pot of salted water to a boil. Cook agnolotti in batches for 2–4 minutes until they float to the surface. Remove with a slotted spoon.
- In a skillet, melt 4 tbsp unsalted butter over medium heat. Add Fresh sage leaves leaves and cook until fragrant. Toss cooked agnolotti gently in the sage butter. Plate and top with grated parmesan cheese. Serve immediately.4 tbsp unsalted butter, Fresh sage leaves, parmesan cheese
