Corn Agnolotti Recipe

Preparation

1. 1

   Make the Dough

   In a large bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a blender or food processor, combine fresh corn kernels, ricotta, Parmesan, salt, pepper, and chives. Blend until smooth. Transfer to a bowl and refrigerate until ready to use.

3. 3

   Roll Out the Dough

   After the dough has rested, divide it into quarters. Roll out each piece very thinly using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking.

4. 4

   Form the Agnolotti

   Cut the rolled dough into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle and seal the edges by pressing with your fingers or a fork.

5. 5

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes or until they float to the top. Drain and set aside.

6. 6

   Prepare the Sauce

   In a pan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in truffle oil, and season with salt and pepper. Remove from heat.

7. 7

   Serve

   Toss the cooked agnolotti in the truffle butter sauce. Garnish with fresh parsley and serve immediately.