Sweet Corn Agnolotti Recipe
chanterelle, shaved caciotta al tartufo, charred corn
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Sauce
Garnish
Method
Pasta Dough
- 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. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a skillet over medium heat, add olive oil. Sauté the chanterelle mushrooms until they are tender and golden, about 5-7 minutes. Add the sweet corn kernels and cook for an additional 2-3 minutes.
- 4
Mix the Filling
In a mixing bowl, combine the sautéed mushrooms and corn with ricotta cheese, salt, and pepper. Mix until well combined. Allow to cool before using.
Assembly
- 5
Roll Out the Dough
After resting, divide the dough into quarters. Roll out one piece at a time into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
- 6
Fill the Agnolotti
Cut the rolled dough into squares about 3 inches in size. Place a teaspoon of filling in the center of each square. Fold the dough over to create a triangle, sealing the edges tightly by pressing out any air.
Cooking
- 7
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully drop the agnolotti into the water and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Sauce
- 8
Serving
- 9
Plate the Dish
On serving plates, place the cooked agnolotti and drizzle with the sauce. Top with charred corn for garnish and serve immediately.
