sweet corn agnolotti

okay, so this is more of a tortelli than a true agnolotti (IYKYK)...
regardless, this is a perfect way to capture diverse flavors of summer

(recipe created with assistance from ChatGPT)
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for the filling

​ingredients

• 2 ears sweet corn, husked
• ¾ cup whole-milk ricotta (drained if watery)
• ¼ cup finely grated Parmigiano Reggiano (or Pecorino for more tang)
• Zest of ½ lemon
• Fresh herbs (basil, thyme, etc.)
• Salt and white or black pepper, to taste

instructions

1. Boil or steam the ears of corn until tender (about 3–4 minutes). Let cool, then cut off the kernels.
   
   
2. Blend 1½ cups of the kernels (reserve ¼ cup for garnish) in a food processor until smooth.
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3. ​Add ricotta, grated cheese, lemon zest, and seasoning. Chill the filling for at least 15 minutes to firm up before piping.

for the brown butter corn sauce

ingredients

• 4 tbsp unsalted butter (I use vegan butter)
  
• 1 small garlic clove, smashed
  
• Reserved ¼ cup corn kernels
  
• ¼ cup corn stock, veggie stock, or pasta water
  
• Juice of ½ lemon
  
• Optional: few torn basil or tarragon leaves
  
• Salt to taste
  

instructions

1. In a skillet over medium heat, melt butter with the smashed garlic until the butter begins to brown and smells nutty (about 3–5 min). Add fresh herbs and lower heat to a low simmer.
   
   
2. Toss in reserved corn kernels and your stock/pasta water. Simmer for 1–2 minutes to emulsify
   
   
3. Remove from heat. Add lemon juice and additional fresh herbs. Swirl to combine. Taste & season.

assembling the agnolotti

1. Pipe a thin line of chilled filling down one side of a fresh pasta sheet.
   
   
2. Fold over, seal, and cut into agnolotti (~1.5 inch wide). Press gently to remove air bubbles.
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3. Drop into well-salted boiling water. Cook for ~3 minutes or until they float and are tender. Transfer cooked agnolotti to the brown butter sauce. Swirl gently to coat. Add a splash of pasta water if needed to loosen.