Corn Agnolotti with Tarragon Butter
Indulge in the delicate flavors of handcrafted Corn Agnolotti with Tarragon Butter, a dish that elevates simple ingredients into a gourmet experience. These pillowy pockets of homemade pasta are filled with a smooth yet textured mixture of sweet corn, creamy ricotta, and nutty Parmesan cheese, delivering a sweet-savory bite in every forkful. The agnolotti are beautifully complemented by a luxurious tarragon butter sauce, infused with aromatic garlic and fresh herbs for an elegant finish. Perfect for a special occasion or indulgent dinner, this recipe highlights artisanal cooking techniques like making fresh pasta from scratch and gently sautéing aromatics for maximum flavor. Garnish with extra Parmesan and a hint of tarragon for a stunning presentation. Whether you're a seasoned home cook or trying your hand at pasta-making for the first time, this dish is a showstopper that's worth every minute of preparation.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 300 grams Corn kernels (fresh or frozen)
- 100 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 100 grams Unsalted butter
- 2 tablespoons Fresh tarragon, chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Water
- 50 grams Flour (for dusting)
Instructions
Begin by making the pasta dough. On a clean surface, form a mound with 300 grams of flour and create a well in the center. Crack 3 large eggs into the well and add 1 tablespoon of olive oil and a pinch of salt.
Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the corn filling. In a food processor or blender, pulse 300 grams of corn kernels until slightly smooth but still textured.
In a mixing bowl, combine the processed corn, 100 grams of ricotta cheese, 50 grams of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and refrigerate until ready to use.
After the dough has rested, roll it out using a pasta machine or rolling pin until thin enough to see your hand through it (about 1-2 mm thick). Cut the sheet into rectangles approximately 10 cm x 5 cm.
Place a small teaspoon of the corn filling in the center of each rectangle. Lightly brush the edges with water, fold the dough over to enclose the filling, and press gently to seal, ensuring no air is trapped. Trim or crimp the edges if desired.
Boil a large pot of salted water. While the water heats, make the tarragon butter sauce. In a skillet, melt 100 grams of unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant.
Stir in 2 tablespoons of chopped fresh tarragon and cook for another 30 seconds. Turn off the heat and set aside.
Carefully add the prepared agnolotti to the boiling water and cook for 3-4 minutes or until they float to the surface.
Using a slotted spoon, transfer the cooked agnolotti to the skillet with the tarragon butter sauce. Toss gently to coat evenly.
Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh tarragon if desired.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 20.8 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1202 mg | 92% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
