Sweet Corn Agnolotti Recipe

Prepare the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes, until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Filling

In a skillet, heat the sweet corn kernels over medium heat until tender. In a mixing bowl, combine the cooked corn, mascarpone cheese, black truffle oil, salt, and black pepper. Mash together until smooth. Set aside.

Shape the Agnolotti

Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut out squares (about 3 inches) and place a spoonful of filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal. Cut the edges to create a neat shape.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water and cook for about 4-5 minutes until they float to the top. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and fragrant, about 3-4 minutes. Add the cooked agnolotti to the skillet and toss gently to coat. Finish with black truffle shavings.