Sweet Corn Agnolotti with Brown Butter Mushroom Sauce – Recipe & Video!

Making homemade pasta may seem a little overwhelming, but it’s actually therapeutic and a great way to spend a few hours of your weekend.  I few years ago, I took a private pasta making class in Milan with the chef at La Cucina Italiana, a cooking magazine that used to be sold here in the states.  It was one of the most fun experiences of my life, both of us in the kitchen, making dough, filling and sipping wine, while chatting up our cooking endeavors. I remember the other staff in the building peeking-in to see what we were laughing and talking about so vivaciously – it was the perfect day.

You can have that day too, right in your own kitchen.  Making pasta from scratch is not difficult to do and if you follow my video below, you will have great success.  The tender dough encapsulates the most creamiest of corn filling, and after boiling, it is tossed in a pan with brown buttered mushrooms.  When the meal is complete, you are somewhere between heaven and the best meal of your life, trust me, it’s so worth it!

Ingredients

Filling

3 ears fresh corn, kernals cut off cob

1 small white onion, diced

5 tablespoons butter, divided

1/2 cup Ricotta cheese

1/4 cup Parmesan cheese, grated

1 pound mushrooms, sliced – shiitakes, crimini or baby bellas

2 tablespoons fresh chives, minced

salt & pepper

Pasta

3 1/2 cups all-purpose flour + more for dusting

1/2 teaspoon salt

5 large eggs

semolina or cornmeal for sheet pan

(Serves 6)

To Prepare:

1. In a saute pan over medium heat, add 1 tablespoon butter, corn and onion.  Saute for 4 minutes, until translucent.  Remove from heat and let cool.  In a food processor, add corn mixture, along with Ricotta and Parmesan, and puree until smooth, set aside.
2. In a stand mixer, add flour, salt and eggs.  Using dough hook on low speed, mix dough until it comes together forming a ball, about 10 minutes or so.  Remove dough and place on a flour dusted surface.  Knead dough several times until it forms a smooth and elastic ball.  Place under a bowl and let rest for 1 hour.
3. Cut dough into 6 portions and roll 1 out into a long strip, about 1/2 inch thick, so it fits in-between pasta attachment rollers.  Using pasta attachment on stand mixer, feed dough through pasta attachment to make long sheets, I feed dough to a number 6 thickness on dial.
4. Place dough on floured counter top and dollop with filling.  Wet dough around filling using a finger with water.  Flip dough over filling and press to seal around filling.  Pinch dough on both sides of filling and cut along top of dough with pasta cutter (see video).
5. Place on semolina or cornmeal floured sheet pan and put in freezer, while making other Agnolotti.  In a saute pan over medium-high heat, add remaining butter and mushrooms.  Season with salt and pepper and saute for 5 minutes.  Boil salted water and cook pasta until it floats.  Add pasta to brown butter mushrooms and 1/2 cup pasta cooking water, toss to coat pasta and cook for 1 minute.  Place Agnolotti in bowls and sprinkle with chives.  Enjoy!