Ingredients Jump to Instructions ↓

  1. Filling

  2. 1 cup 237ml Heavy cream

  3. 4 White corn - grated through

  4. Medium holes from a box grater - (abt 2 cups)

  5. 1 teaspoon 5ml Kosher salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1 teaspoon 5ml Sugar

  8. 1 oz 28g Goat cheese

  9. 3 oz 85g Mascarpone cheese

  10. 2 tablespoons 30ml Grated Parmesan cheese

  11. 1/2 teaspoon 2 1/2ml Fresh thyme leaves - minced

  12. Agnolotti

  13. 10 Sheets fresh pasta dough -

  14. 6" by

  15. 12"

  16. Seminola or flour - for dusting

  17. 1 Egg - beaten with (large)

  18. 1 tablespoon 15ml Water - for eggwash

  19. 1/2 cup 118ml Chicken Stock - (see recipe)

  20. 2 sections Sage

  21. Salt - to taste

  22. Freshly-ground black pepper - to taste

  23. 6 oz 170g Butter

  24. 1/4 oz 7.1g White truffles

Instructions Jump to Ingredients ↑

  1. Filling: In a medium skillet over medium high heat, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and is thick enough to heavily coat the spoon.

  2. Transfer mixture to a medium bowl. Stir in the cheese and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.

  3. 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 more than 1/4-inch around the edges. Cut individual agnolottis and pinch to seal.

  4. Bring a large pot of salted water to a boil. In a heavy skillet, add Chicken Stock, sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.

  5. Cook the agnolotti in boiling water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter.

  6. Serve in soup plates and shave white truffles on top. To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.

  7. This recipe yields 2 cups of filling; makes about 50 or 60 agnolotti.


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