Corn Agnolotti Recipe
Butter, Grilled Corn, Parmesan, Fennel Pollen
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Ingredients
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Pasta Dough
Method
Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center, crack the eggs into the well, and mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the grilled corn, grated Parmesan, fennel pollen, and salt. Mix well to create a homogenous filling.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 4
Shape 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 create a triangle and seal the edges tightly.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Make the Butter Sauce
In a large skillet, melt the butter over medium heat. Add the cooked agnolotti and toss gently to coat. Stir in chopped parsley and season with salt to taste.
