Agnolotti Recipe
corn + ricotta stuffed / mushrooms / pickled corn / chanterelle puree
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Ingredients
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Dough
Filling
Sauce and Garnish
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine ricotta, sweet corn, salt, pepper, and Parmesan. Mix well until smooth and set aside.
Agnolotti Assembly
- 3
Assemble the Agnolotti
Roll out the dough thinly on a floured surface. Cut into squares about 3 inches wide. Place a teaspoon of filling in the center of each square. Fold over to create a triangle, sealing the edges well. Trim excess dough if necessary.
Cooking and Serving
- 4
Cook the Agnolotti
Bring a pot of salted water to a boil. Carefully drop the agnolotti into the water and cook for about 4-5 minutes until they float. Remove with a slotted spoon.
- 5
Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add chanterelle mushrooms and sauté until golden. Pour in vegetable broth and simmer for 5 minutes. Add butter and stir until melted.
- 6
Plate the Dish
Serve the agnolotti topped with the chanterelle sauce and garnish with pickled corn.