Jul 14 2026
Restaurants›il Buco›Corn Agnolotti Recipe

Corn Agnolotti Recipe

Inspired by il Buco
Time2h
Serves4

chanterelles, basil

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Ingredients

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Pasta Dough

Filling

Sauce

Method

Pasta Dough

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add the olive oil.

  2. 2

    Knead the Dough

    Using a fork, gradually mix the flour into the eggs until a shaggy dough forms. Transfer to a floured surface and knead for about 10 minutes, until the dough is smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Filling

  1. 3

    Prepare the Filling

    In a skillet over medium heat, sauté the chanterelle mushrooms until tender, about 5 minutes. Add the fresh corn kernels and cook for another 3 minutes. Remove from heat and let cool slightly.

  2. 4

    Mix the Filling

    In a bowl, combine the sautéed mushrooms and corn with ricotta cheese, chopped basil, salt, and black pepper. Mix until well combined.

Assembling Agnolotti

  1. 5

    Roll Out the Dough

    After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.

  2. 6

    Fill the Agnolotti

    Cut the rolled-out dough into 3-inch squares. Place about a teaspoon of the filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Trim any excess dough.

Sauce

  1. 7

    Prepare the Sauce

    In a large skillet, melt the butter over medium heat. Add the sliced chanterelle mushrooms and sauté until they are golden brown, about 5-7 minutes.

  2. 8

    Finish the Sauce

    Add whole basil leaves to the skillet and cook for an additional minute. Season with salt and black pepper.

Cooking Agnolotti

  1. 9

    Cook the Agnolotti

    Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for 3-4 minutes, or until they float to the top. Drain and add to the skillet with the sauce.

  2. 10

    Toss and Serve

    Gently toss the agnolotti in the sauce to coat. Serve hot, topped with grated Parmesan cheese.

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