Agnolotti Recipe
This pillowy pasta is stuffed with corn ricotta and topped with parmesan and cornbread crumbles.
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Ingredients
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Pasta Dough
Filling
Cornbread Crumble
Topping
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 3
Prepare the Filling
In a mixing bowl, combine the fresh corn, ricotta cheese, grated Parmesan, salt, and black pepper. Mix until well combined and set aside.
Cornbread Crumble
- 4
- 5
Bake the Crumble
Spread the mixture on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until golden and crispy. Set aside.
Assembly
- 6
Roll Out the Dough
After the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Cut into 3-inch squares.
- 7
Fill the Agnolotti
Place a small spoonful of the filling in the center of each square. Fold the pasta over to create a triangle and seal the edges by pressing them together with your fingers or a fork.
- 8
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serving
- 9
Plate the Dish
Serve the cooked agnolotti topped with the cornbread crumble, a sprinkle of grated Parmesan, and fresh basil.