Corn Agnolotti

by Chef Ian Gresik
Drago Centro, Los Angeles 

Makes about 72 angolotti

Pasta Dough

  •  4 cups Caputo flour (a 00 pizza flour, pasta flour can be substituted) 
  • 12 egg yolks
  • 2 tablespoons olive oil
  • 2 tablespoons white wine

Place flour in bowl of kitchen aid stand mixer with dough hook attachment. Slowly add in egg yolks, oil and white wine. Mix dough until it forms a tight ball. Wrap in plastic wrap and rest for 30 minutes. 

Pasta Filling

  • 6 ears yellow corn (about 3 cups kernels)
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 2 teaspoons minced garlic
  • 1 cup ricotta cheese
  • 1 teaspoon kosher alt
  • 1 pinch freshly ground black pepper
  • 2 tablespoons white truffle butter, for serving

Cut the corn kernels from the cob and scrape the cob with the backside of your knife and collect all juice.  Discard cob.  Puree corn and collected juice in a blender until smooth. Heat olive oil in a sauté pan over medium heat. Add minced shallot and garlic and cook 1 minute.  Add corn puree and cook, stirring frequently until thick, about 10 minutes. Cool to room temperature. Mix corn mixture with ricotta cheese and season with salt and pepper. 

Roll pasta dough into thin sheets using a pasta roller. The sheets should be about 6" wide and 12" long.  To form agnolotti, lay one sheet of pasta down with the long side toward you.  Place 1/2 of the corn filling into a piping bag fitted with a large (about 3/4") plain tip.   Starting about 1/2" from the left side and 1" from the top, long side, pipe about a tablespoon of filling every inch until you get 1/2" from the right side.  You should have about 6 piles of filling across the pasta.  Brush the edges of the pasta with egg wash and then brush egg wash around the mounds of the filling.  Fold the long edge (nearest you) over the filling and meet the top long edge.  Press on dough around each mound to remove air bubbles.  With a knife or serrated pasta cutter, cut the agnolotti into rectangular packets, leaving no more than 1/4" dough around the three open edges.  Pinch around all edges to seal the dough.  Boil agnolotti in salted water for 2 -3 minutes, remove with a slotted spoon directly to sauté pan with melted truffle butter.  Toss to coat and serve piping hot.