Recipes

Sweet Corn Agnolotti

Andy Hollyday

Executive Chef/Partner

Selden Standard

Detroit
Mich.
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Menu Price: 
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Yield: 
6 servings
Ingredients: 
2
tbs
Olive Oil
1/2
c
Onion, Finely Minced
4
each
Corn, Ears Of, Shucked
1
c
Ricotta Cheese
1
each
Egg
2
tbs
Basil, Fresh, Chiffonade
As needed
Salt
As needed
Freshly Ground Black Pepper
1
Lb
Pasta Sheets, Fresh
As needed
Cornmeal, Coarse
1
Heat olive oil in a medium sauté pan over medium heat. Sweat onions until soft, about 5 minutes. While onions are cooking, cut kernels off cobs using a knife. Then scrape cobs with back of knife to remove remaining pulp. Once onions are soft, add corn kernels and pulp and cook until it is almost dry. Set aside to cool. Once cool, combine corn mixture with ricotta, egg and basil. Season with salt and pepper.
2
Pull out 1 sheet of fresh pasta. Pipe a straight line of filling lengthwise on pasta sheet, leaving enough pasta at top to fold over filling. Fold pasta top over filling. Press firmly to seal. (You can moisten tip of your finger and run it along seam if it doesn't want to stick together.) Use a wheeled pasta cutter or a sharp knife to cut filled tube of pasta away from rest of sheet, making sure to keep sealed strip intact. Use tips of your fingers to pinch tube of pasta into equally sized sections, creating a seal between pockets of filling. Use wheeled pasta cutter or a sharp knife to separate sections. Cut through each, leaning tube of pasta in direction you're cutting. You should be left with small, individual pockets of filled pasta. Place finished agnolotti in a tray of coarse cornmeal. Repeat until all pasta sheets and filling have been used. At this point, pasta can be cooked right away, or covered and refrigerated overnight or frozen. To freeze, freeze until solid on a large baking tray, then transfer to containers or freezer bags.
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