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Ingredients
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Agnolotti Dough
Method
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.
