Sweet Corn Agnolotti
A delicate, homemade pasta stuffed with a creamy, sweet corn and cheese filling, perfect for a spring or summer dinner. Toss with butter or sage for an elevated, comforting dish.
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