Get ready to crank up your culinary game with these homemade corn agnolotti with pecorino butter sauce recipe. These badass little pasta pockets are stuffed with sweet corn, ricotta cheese and bathed in a rich, Pecorino butter sauce that’ll knock your socks off. What could be more delicious than the combination of corn, butter and cheese? Perfect for when you’re looking to impress or just want to treat yourself to something downright delicious.
And don’t worry, I will walk you through every step so you can make the perfect agnolotti! Plus, they take less time to fill and cut compared to ravioli or tortellini, so they might be your new favorite stuffed pasta!!
Why you’ll love this recipe
- It has 551 calories per serving and fits into my weight-loss or weight maintenance meal plans.
- The steps are easy to follow and will get you the perfect agnolotti every time.
- It’s the perfect summer pasta, especially when corn is so fresh and available.
- They take less time to make than some other filled pastas.
- It can be eaten as a meal on its own or as a side dish.
- It’s absolutely delicious and your entire family will love it!
Ingredients you’ll need
- Fresh sweet corn ears
- 2% milk
- Whole ricotta cheese
- Kosher salt, or sea salt
- Freshly ground black pepper
- 1 pound of freshly made egg dough (affiliate)
- Semolina flour, for dusting
- Extra virgin olive oil
- Garlic cloves
- Unsalted butter
- Pecorino cheese
- Freshly ground black pepper
- Pasta cooking water
Tools you’ll need
- Sharp knife
- Cutting board
- Large bowl
- Medium saucepan
- Fine cheese grater (affiliate)
- Kitchenaid pasta attachment or any type of pasta sheeter (affiliate)
- Clean kitchen towel
- Pasta wheel (affiliate)/cutter
- Piping bag (affiliate) (optional)
- High speed blender (affiliate) or food processor (affiliate)
- Large Skillet or frying pan
- Slotted spoon
Instructions
Make the pasta dough. The first step here is to make a batch of egg dough (affiliate). While the dough is resting you can get started on the filling.
Make the Filling. In a medium saucepan, bring the milk to a scald (just below the boiling point) over medium heat. Do not bring to a boil, otherwise the milk will foam up and boil over leaving you with a big mess. Add the full corn cobs to the saucepan with ½ tsp of the salt and cook for about 5-7 minutes, or until the corn is tender. If you are using full ears of corn, add the cobs to the milk as well for additional flavor. Once cooked, remove the cobs and strain the corn from the milk. I reserve the milk to make soup, but this is totally up to you.
Transfer the corn into a food processor (affiliate) along with the ricotta cheese, salt and pepper and process until smooth. Place in the fridge until you are ready to use again
Make the agnolotti. Cut the pasta dough into equal wedges using a sharp knife or dough scraper. Flatten one of the wedges with your hands and start to roll it through the pasta sheeter (affiliate) on the largest setting. Continue to roll the dough through the sheeter, reducing the setting by one each pass until you reach the second lowest setting on your machine. Place the sheet of pasta on a clean floured surface and cover it with a kitchen towel. Repeat this process with the remainder of the dough, ensuring you dust the sheets with flour so they do not stick together. Spoon the filling into a piping bag (affiliate) and pipe ½ inch circles of the filling along the length of a pasta sheet about 1 inch apart and 2 inches away from the edge.
Fold the agnolotti. Fold the long edge of the strip over the filling and pinch the dough together between the filling with your fingers.
Cut the agnolotti. Using the zig-zag edge of the pasta wheel (affiliate) to cut the excess dough away along the long edge and then cut between each little bit of filling to create the individual agnolotti pieces. Place the agnolotti on a lined baking tray and lightly dust with semolina flour. Cover the agnolotti with a clean kitchen towel and repeat this step until you have used all the filling.
TIP: If the dough is a little dry and not sticking together well, try using a spray bottle with water or a brush to dampen the dough. This will help it stick together better
Make the sauce. Bring a large pot of generously salted water to a boil. Wait for the water to come to a boil before you move to the next step. Heat the extra virgin olive oil over medium heat in a large skillet. Add the garlic and cook for about 1 minute on each side. Add the agnolotti to the boiling water, ensuring you do not overcrowd the pasta. You may need to do this in two batches if you do not have a large enough pot. Boil until the agnolotti is floating at the top, or about 4-5 minutes. Add the butter to the skillet and cook for about 3-4 minutes, or until the butter is bubbly. Add the pecorino cheese and melt it into the butter until it is smooth.
Finish the dish. Add freshly ground black pepper. Spoon the cooked agnolotti into the sauce using a slotted spoon. Add the pasta cooking water to the sauce and toss until combined. Serve immediately and enjoy!
TIP: If you are really looking to get the perfectly sized agnolotti use a ruler to help you, rather than eye-balling it. It might take a little extra time, but you won’t be disappointed.
Substitutions
- Substitute for fresh corn. If you are making this dish in the off season when it’s difficult to find fresh ears of corn you can make this dish with canned sweet corn.
- Substitute for Pecorino cheese. If you don’t have any pecorino cheese you can easily substitute Parmigiano-Reggiano cheese. Just remember that Pecorino is saltier and has a sharper taste than Parmigiano, so you may want to add a little bit more than the recipe suggests.
- Add meat. If you’re feeling like you need a little more protein in this dish, maybe some crispy pancetta or prosciutto would be an excellent addition to this meal.
- Add more veg. If you want to make this dish a little more veggie forward you totally can. I would recommend cherry tomatoes, asparagus or zucchini to keep with the summer fresh theme.
What to serve with corn agnolotti
This corn agnolotti can be served as the main dish or as a delicious side dish. Here are a few suggestions:
- Anything BBQ. This dish screams summertime to me so I think it would go well as a side dish with barbeque chicken or pork dish.
- Tomato and basil salad. The second thing that screams summer to me is ripe red tomatoes and basil. This is a perfect fresh and acidic combination to cut the creaminess of the sauce.
- Side of roasted summer vegetables. Why not add some more veggies to this party by quickly roasting some zucchini, peppers and any other veggie you can think of together.
- Garlic bread. Ok, ok this is obvious, because most pasta can and should be served with garlic bread. But I wanted to share this yummy recipe with you 🙂
Storage
Uncooked agnolotti can be stored in an airtight container in the freezer for up to 3 months. Cooked agnolotti can be stored in the fridge for up to 3 days before it needs to be eaten, but I doubt it will last that long 😉
FAQ
Angolotti is pronounced like “ann-yo-lot-ti”. The ‘g’ is silent.
Unlike ravioli, agnolotti is made using one sheet of pasta that is folded over into the shape of a pillow or sometimes like a candy wrapper. It tends to be a bit smaller and more rectangular in shape than ravioli. Agnolotti is also faster to fill and cut when compared to ravioli.
Related
Looking for other recipes like this? Try these:
Pairings
These are my favorite dishes to serve with homemade corn agnolotti:
Homemade Corn and Ricotta Agnolotti with Pecorino Butter Sauce
Equipment
- Sharp knife
- Cutting board
- Large Bowl
- Medium saucepan
- Fine cheese grater (affiliate)
- Kitchenaid pasta attachment or any type of pasta sheeter
- Clean kitchen towel
- Pasta wheel/cutter
- Piping bag (optional)
- High-speed blender or food processor
- Large Skillet or frying pan
- Slotted spoon
Ingredients
For the corn agnolotti:
- 4 ears fresh sweet corn about 2 cups
- 2 cups 2% milk
- ¼ cup whole milk ricotta cheese
- 1/2 tsp kosher salt or sea salt
- Freshly ground black pepper
- 1 lb of freshly made egg dough
- Semolina flour for dusting
For the sauce:
- 2 tbsp extra virgin olive oil
- 2 cloves garlic thinly sliced
- 5 tbsp unsalted butter cold and cubed
- ⅓ cup pecorino cheese finely grated
- Freshly ground black pepper
- 1/2 cup pasta cooking water
Instructions
Make the dough:
- The first step here is to make a batch of egg dough. While the dough is resting you can get started on the filling.
Make the filling:
- In a medium saucepan, heat the milk over medium heat. Do not bring to a boil. Add the corn to the saucepan with ½ tsp of the salt and cook for about 5-7 minutes, or until the corn is tender. If you are using full ears of corn, add the cobs to the milk as well for additional flavor. Once cooked, remove the cobs and strain the corn from the milk. I reserve the milk to make soup.
- Transfer the corn into a food processor along with the ricotta cheese, salt and pepper and process until smooth. Place in the fridge until you are ready to use again.
Make the agnolotti:
- Cut the pasta dough into 8 equal wedges using a sharp knife or dough scraper. Flatten one of the wedges with your hands and start to roll it through the pasta sheeter on the largest setting. Continue to roll the dough through the sheeter, reducing the setting by one each pass until you reach the second lowest setting on your machine. Place the sheet of pasta on a clean floured surface and cover it with a kitchen towel. Repeat this process with the remainder of the dough, ensuring you flour the sheets so they do not stick together.
- Spoon the filling into a piping bag and pipe 1⁄2 inch circles of the filling along the length of a pasta sheet about 1 inch apart and 2 inches away from the edge. Fold the long edge of the strip over the filling and pinch the dough together between the filling with your fingers. Using the zig-zag pasta wheel to cut the excess dough away along the long edge and then cut between each little bit of filling to create the individual agnolotti pieces. Place the agnolotti on a lined baking tray and lightly dust with semolina flour. Cover the agnolotti with a clean kitchen towel and repeat this step until you have used all the filling.
Make the sauce:
- Bring a large pot of generously salted water to a boil. Wait for the water to come to a boil before you move to the next step.
- Heat the extra virgin olive oil over medium heat in a large skillet. Add the garlic and cook for about 1 minute on each side.
- Add the agnolotti to the boiling water, ensuring you do not overcrowd the pasta. You may need to do this in two batches if you do not have a large enough pot. Boil until the agnolotti is floating at the top, or about 4-5 minutes.
- Add the butter to the skillet and cook for about 3-4 minutes, or until the butter is bubbly. Add the pecorino cheese and melt it into the butter until it is smooth. Add freshly ground black pepper.
- Spoon the cooked agnolotti into the sauce using a slotted spoon. Add the pasta cooking water to the sauce and toss until combined. Serve immediately and enjoy!
Notes
- Calories may vary based on the ingredients you use and your portion size.
- If the dough is not sticking together it could be too dry. Try spraying the dough lightly with water using a spray bottle OR if you don’t have that you can dip your fingers in water and run them along the edges of the dough.
- If you do not have a piping bag, you can spoon 1 tsp of filling onto the pasta.
- For the best timing of this dish, add the agnolotti to the boiling water just before you start to cook the sauce.
Nutrition
If you like this recipe please leave a comment below!
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