Ingredients
- 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 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.