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Ingredients
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Agnolotti Filling and Dough
Method
Preparation and Cooking
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center, add the eggs, and gradually mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a bowl, combine the charred corn, ricotta cheese, grated Parmesan, lemon zest, truffle oil, black pepper, and chopped parsley. Mix until well combined.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece thinly on a floured surface or using a pasta machine until it reaches your desired thickness.
Fill the Agnolotti
Cut the rolled dough into squares (about 3 inches). Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Cook the Agnolotti
Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for 3-4 minutes until they float to the top and are tender. Remove with a slotted spoon.
Serve
Drizzle with additional truffle oil if desired and serve immediately with a sprinkle of parsley.