Corn Agnolotti with Tarragon Butter

Name: Corn Agnolotti with Tarragon Butter
Yield: 4 to 6 servings (about 40 agnolotti)
Ingredients: 1/4 cup cornmeal; 1 recipe Fresh Pasta (page 222); 2 (14.75-ounce) cans creamed corn, drained well; 1/2 cup mascarpone cheese (4 ounces); 1/4 cup soft fresh goat cheese (2 ounces); 1/2 teaspoon chopped fresh tarragon; 1/4 teaspoon freshly ground black pepper; 1 egg, for egg wash; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/3 cup corn kernels (fresh or canned); 1 teaspoon chopped fresh tarragon; 1/2 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup freshly grated Parmesan cheese

January 26, 2012

Creamed corn has never been so sophisticated! This delicate, creamy filling deserves the equally subtle flavor of good, fresh pasta, so make this sometime when you are inspired to make your own pasta, or if you find a source for really fresh, homemade pasta sheets.

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