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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, add the eggs and olive oil, and mix 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 Preparation
- 3
Cook the Chanterelles
In a skillet over medium heat, melt a tablespoon of butter. Add the chanterelle mushrooms and sauté for about 5 minutes until they are tender.
- 4
Prepare the Filling
In a mixing bowl, combine the sautéed chanterelles, sweet corn, ricotta cheese, parmesan cheese, chopped basil, salt, and black pepper. Mix well until fully combined.
Assembly
- 5
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece thinly with a pasta machine or rolling pin until it is about 1/16 inch thick.
- 6
Cut and Fill 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 press the edges to seal.
Cooking
- 7
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Sauce Preparation
- 8
Serving
- 9
Serve the Dish
Place the cooked agnolotti in a serving dish and drizzle with the garlic basil sauce. Garnish with additional basil leaves and serve immediately.
