Corn & Black Truffle Agnolotti Recipe
Recipe information
Make Corn & Black Truffle Agnolotti in just 1h 30m. Parmigiano Reggiano
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Ingredients
Agnolotti Dough
Preparation
1. Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2. Prepare the Filling
In a blender or food processor, combine corn kernels, ricotta cheese, black truffle, salt, and pepper. Blend until smooth and well combined. Adjust seasoning to taste.
3. Roll out the Dough
Divide the dough into four pieces. Roll each piece out to about 1/16 inch thick using a pasta machine or rolling pin. Cut into squares or circles, depending on your preference.
4. Fill the Agnolotti
Place a small spoonful of filling in the center of each square/circle. Fold over and seal the edges by pressing with your fingers or a fork. Ensure there are no air pockets.
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 Sauce
In a skillet, melt the butter over medium heat. Add the cooked agnolotti and toss gently. Sprinkle with Parmesan cheese and chopped basil. Season with salt to taste.
7. Serve
Plate the agnolotti and garnish with additional Parmesan and fresh basil, if desired. Serve hot.
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