I didn't make the agnolotti from scratch here (thanks to Heirloom I got the agnolotti fresh from Cookbook) but I am including a recipe that tells you how to make them. As you can tell, I love the sweet corn/sage combination. At a wedding we attended recently, they served a sweet corn and sage ravioli, which has been my inspiration for these corn recipes. The recipe has been adapted from this Wolfgang Puck recipe.
INGREDIENTS:
Filling -
1 cup heavy cream
4 ears white/sweet corn, grated in a box grater through medium holes
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sugar
1-2 tbs minced sage (recipe calls for 1/2 tsp fresh thyme leaves, minced)
note: the recipe calls for adding a mixture of cheeses... I think I would be more inclined to add something less flavorful than goat cheese and Parmesan because the flavor of the corn is so great or to omit the cheese entirely. Here's what the recipe calls for:
1 oz goat cheese
3 oz mascarpone cheese
2 tbs grated Parmesan cheese
Agnolotti -
10 sheets, approx 6-12 inches, fresh pasta dough
Seminola or flour for dusting
1 large egg beaten with 1 tbs water, for egg wash
Sauce -
5 oz butter
1/2 small leek, finely sliced
10-15 small sage leaves, minced
salt and pepper to taste
METHOD:
Filling
In a medium skillet, bring the cream to a boil over medium-high heat. Reduce until about 1/3 cup remains. Stir in the grated corn, salt, pepper, and sugar. Bring mixture to a slow boil. Stir constantly. Continue to cook until the mixture reduces and is thick enough to heavily coat the spoon.
Transfer mixture to a medium bowl. Stir in the cheese (if using). Stir in sage (or thyme). Mix until well-blended. Taste and adjust seasoning. Place bowl over ice bath to allow filling to set.
Agnolotti
On a lightly floured board, roll out the pasta sheets as thinly as possible. With a pastry bag or teaspoon, mound little heaps of filling about 1-inch apart in 2 rows. Brush around mounds with eggwash. Cut the pasta sheet in half between the rows, lengthwise. Fold the dough over filling and squeeze dough together between mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no m ore than 1/4-inch around the edges. Cut individual agnolottis and pinch to seal. Bring a large pot of salted water to a boil.
Sauce
While the water is boiling, make the sauce. In a heavy skillet, add chicken stock, leeks, sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
Cook the agnolotti in boiling water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sauce. Serve with Parmesan if desired.
