Corn Agnolotti Recipe

Make the Pasta Dough

In a large bowl, combine all-purpose flour and salt. Make a well in the center and add eggs. 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.

Prepare the Corn Filling

In a blender or food processor, combine fresh corn kernels, ricotta cheese, grated parmesan, salt, and black pepper. Blend until smooth. Set aside.

Fill the Agnolotti

Roll out the pasta dough thinly, cut into squares. Place a teaspoon of corn filling in the center of each square. Fold the pasta over to form a triangle, sealing the edges with a little water. Cut out the agnolotti shape and set aside.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.

Make the Brown Butter Sauce

In a skillet, melt the butter over medium heat. Continue to cook until it turns golden brown and has a nutty aroma. Add diced persimmon tomatoes and cook for another 2-3 minutes. Stir in balsamic vinegar.

Plate the Dish

Toss the cooked agnolotti in the brown butter sauce. Serve hot with a sprinkle of grated parmesan cheese on top.