Sweet Corn Agnolotti Recipe

Make the dough

On a clean work surface or in a large bowl, combine all-purpose and semolina flours with sea salt. Make a well in the center. Crack eggs into the well and add olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then bring together with your hands.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little extra flour; if too dry, add a drop of water. Shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Cook and reduce corn

In a medium skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds. Add corn kernels and sauté until tender and starting to brown, about 4–5 minutes. Remove about 1/4 cup of whole kernels and set aside for texture/garnish.

Transfer remaining corn mixture to a blender or food processor. Add ricotta, grated Parmesan, heavy cream, chives, lemon zest, salt, pepper and optional smoked paprika. Pulse until mostly smooth but still slightly textured (you want a spreadable, slightly coarse purée). Taste and adjust seasoning.

Fold in reserved whole kernels for bite. Chill filling for 15–20 minutes to firm up slightly before assembling (makes piping easier).

Divide chilled dough into 4 pieces. Working with one piece at a time, flatten and run through a pasta machine beginning on the widest setting or roll with a rolling pin to a thin sheet about 1.5–2 mm thick. Lightly dust with flour as needed. Keep other dough covered to prevent drying.

Lay one sheet on the work surface. Spoon or pipe small mounds of filling about 1 tsp each, spaced 1½–2 inches apart in rows. Brush a thin film of water or beaten egg around each mound to help seal. Place a second pasta sheet over the first and gently press around each mound to remove air pockets and seal edges.

Using a sharp knife, pizza cutter or agnolotti stamp, cut between mounds into individual pillows. Press edges firmly to ensure seal. Toss cut agnolotti lightly in a bit of semolina or flour to prevent sticking and place on a lightly floured tray until ready to cook.

Bring a large pot of salted water to a rolling boil. Meanwhile, in a large skillet over medium heat, melt 6 tablespoons butter. Swirl butter until it foams and turns a nutty brown color (watch closely to avoid burning), about 3–4 minutes.

Add sage leaves to the brown butter and crisp them for 30–45 seconds. Remove half the sage leaves to a paper towel for garnish if desired. Stir in lemon juice, salt and pepper, then reduce heat to very low to keep warm.

Cook the agnolotti in the boiling salted water in batches for 2–3 minutes or until they float and the pasta is al dente (fresh pasta cooks quickly). Reserve 1/2 cup of pasta cooking water before draining.

Using a slotted spoon, transfer cooked agnolotti to the skillet with brown butter. Toss gently, adding small amounts of reserved pasta water as needed to create a silky sauce that coats the pasta. Add toasted hazelnuts or pine nuts and most of the grated Parmesan, reserving a little for finishing.

Adjust seasoning with additional salt and pepper to taste.

Divide agnolotti among warmed plates. Spoon any remaining brown butter and nuts over top. Garnish with crisped sage leaves, reserved whole corn kernels, a sprinkle of grated Parmesan and chopped chives.

Serve immediately.