Recipe by GothicGranola
from Everyday Pasta by Giada De Laurentiis
Top Review by Recipe Reader
This pasta is really great! It's definitely unusual, and the flavors are really good. I cheated and used wonton wrappers for the fresh pasta, and I also used dried tarragon and I'm sure that fresh would contribute to even more flavor. For another shortcut, a review on the Food Network said that you can toss the filling with a linguini or fetuccini so it would be more of a sauce for the pasta. I really recommend this dish! Thanks for posting!
- 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
Directions See How It's Made
- 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.