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Corn Tortelli with Tarragon Butter

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Ingredients

Corn Tortelli:
  • 1 recipe fresh pasta (see below)
  • 1/4 cup corn meal for storing pasta
  • 2 cup (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
  • 1/2 cup mascarpone cheese (4 ounces)
  • 1/4 cup goat cheese (2 ounces)
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon egg, for egg wash
Tarragon Butter:
  • 1 recipe fresh pasta (see below)
  • 1/4 cup corn meal for storing pasta
  • 2 cup (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
  • 1/2 cup mascarpone cheese (4 ounces)
  • 1/4 cup goat cheese (2 ounces)
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon egg, for egg wash
  • 1/2 cup butter (1 stick), room temperature
  • 33/100 cup corn (canned or fresh)
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated parmesan cheese

Preparation

Baking Directions:

Corn Tortelli:Begin by rolling out the pasta dough.

Sprinkle a baking sheet with corn meal and set aside.

Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards.

Cover the remaining dough with plastic wrap until you are ready to use it.

Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth.

Then roll it through the remaining settings to the thinnest setting.

Sprinkle the sheet lightly with corn meal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap.

Continue rolling out the rest of the pasta.

Nest, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper.

Stir to combine and set aside.

In a small bowl, beat the egg with 1 tablespoon of water and set aside.

Tortelli:Place a sheet of pasta on a dry work surface.

Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta.

Place rounded teaspoons (about 1 ounce) of the corn filling  on the pasta sheet, about 2 inches apart.

Carefully place 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 tortellini to the cornmeal-lined baking sheet.

Continue forming the remaining tortellini.

Tarragon Butter:In a medium bowl, gently mix together all the ingredients.

Serving Directions:

Place the Tarragon Buter in a large serving bowl.

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until they float, about 2 minutes.

Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter.

Toss to coat.

Sprinkle with Parmesan cheese and serve immediately.

Tips:

Special equipment: pasta roller and scalloped pasta cutter.

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