Corn Tortelli With Tarragon Butter Recipes

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CORN AGNOLOTTI WITH TARRAGON BUTTER



Corn Agnolotti With Tarragon Butter image

Make and share this Corn Agnolotti With Tarragon Butter recipe from Food.com.

Provided by GothicGranola

Categories     European

Time P1DT6h15m

Yield 40 agnolotti, 4-6 serving(s)

Number Of Ingredients 15

1/4 cup cornmeal
fresh pasta
2 (14 3/4 ounce) cans creamed corn, well drained
1/2 cup mascarpone cheese (4 oz)
1/4 cup soft fresh goat cheese (2 oz)
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon fresh ground black pepper
1 egg, for egg wash
1/2 cup unsalted butter, room temp
1/3 cup corn kernel (fresh or frozen)
1 teaspoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup freshly grated parmesan cheese

Steps:

  • Sprinkle baking sheet with some cornmeal and set aside. Cut the ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck of cards. Corver the dought with plastic wrap while you are working. Roll a rectanle of dought through the widest setting of a pasta machine 3 times, until it is smooth. Continue rolling it through, decreasing in setting each time until you have reached the thinnest setting. Sprinkle the sheet light with cornmeal, gently fold it and set it on the cornmeal-lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of teh pasta until all 8 pieces have been rolled out.
  • In a medium bowl, mix together the drained cream corn, mascarpone cheese, goat cheese, taraagon and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 Tbsp water.
  • To form the agnolotti, place a sheet of pasta on a dry work surface. Using a pastry brush, brished the entire sheet of fresh pasta with egg wash. Place rounded teaspoons (abotu 1 oz) of corn filling on the pasta sheet, about 2 inches apart. Carefully places another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife), cut the pasta into small squares. Transfer the agnolotti to the cornmeal-lined baking sheet. Continue forming the remaining agnolotti.
  • To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the tarragon butter ingredients in a medium serving bowl. Drain the pasta, using a large mess strainer or slotted spoon, and stranger them to the serving bowl with the tarragon butter. Toss to coat. Sprinkle with the Parmesan cheese and serve immediately.

Nutrition Facts : Calories 454.6, Fat 27.4, SaturatedFat 16.3, Cholesterol 119.4, Sodium 910.9, Carbohydrate 50.8, Fiber 3.8, Sugar 7.5, Protein 9.4

CORN AGNOLOTTI WITH TARRAGON BUTTER



Corn Agnolotti with Tarragon Butter image

Creamed corn has never been so sophisticated! This delicate, creamy filling deserves the equally subtle flavor of good, fresh pasta, so make this sometime when you are inspired to make your own pasta, or if you find a source for really fresh, homemade pasta sheets.

Yield 4 to 6 servings (about 40 agnolotti)

Number Of Ingredients 15

1/4 cup cornmeal
1 recipe Fresh Pasta (page 222)
2 (14.75-ounce) cans creamed corn, drained well
1/2 cup mascarpone cheese (4 ounces)
1/4 cup soft fresh goat cheese (2 ounces)
1/2 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1 egg, for egg wash
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup corn kernels (fresh or canned)
1 teaspoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Steps:

  • Sprinkle a baking sheet with some of the cornmeal and set aside. Cut the ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck of cards. Cover the dough with plastic wrap while you are working. Roll a rectangle of dough through the widest setting of a pasta machine 3 times, until it is smooth. Continue rolling it through, decreasing the setting each time until you have reached the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold it, and set it on the cornmeal-lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of the pasta until all 8 pieces have been rolled out.
  • In a medium bowl, mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon water.
  • To form the agnolotti, place a sheet of pasta on a dry work surface. Using a pastry brush, brush the entire sheet of fresh pasta with the egg wash. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife), cut the pasta into small squares. Transfer the agnolotti to the cornmeal-lined baking sheet. Continue forming the remaining agnolotti.
  • To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the tarragon butter ingredients in a medium serving bowl. Drain the pasta, using a large mesh strainer or slotted spoon, and transfer them to the serving bowl with the tarragon butter. Toss to coat. Sprinkle with the Parmesan cheese and serve immediately.

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