Sweet Corn Agnolotti

Ingredients - Serves 4

• Salt and pepper - To taste
• Fresh basil - 1/4 cup, chopped
• Butter - 4 tablespoons
• Fresh pasta sheets - 1 pound
• Egg yolks - 2
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• Sweet corn - 2 cups

Let's Get Started

1. In a large bowl, combine the sweet corn, ricotta cheese, Parmesan cheese, and egg yolks. Season with salt and pepper.
2. Lay out the pasta sheets and place a spoonful of the corn mixture on one half of each sheet.
3. Fold the other half of the pasta sheet over the filling and press the edges to seal, creating a half-moon shape.
4. Bring a large pot of salted water to a boil. Add the agnolotti and cook until they float to the top, about 3-4 minutes.
5. While the pasta is cooking, melt the butter in a large skillet over medium heat.
6. Drain the agnolotti and add them to the skillet. Toss to coat in the butter.
7. Serve the agnolotti garnished with the chopped basil and additional grated Parmesan cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Calories: 500
• Fat: 20g
• Carbs: 65g
• Protein: 15g
• Sodium: 500mg
• Sugar: 10g