Corn Tortelli With Tarragon Butter
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
37
Spice
55
Sweetness
60
Sourness
49
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Goat Cheese (2 ounces)1 cup
Corn (canned or fresh)1 tsp
Lemon Zest1 tbsp
Kosher Salt3 cups
All-Purpose Flour4
Eggs1 tbsp
Olive OilDirections:
1
Add the pasta and cook until they float, about 2 minutes
2
Special equipment: pasta roller, scalloped pasta cutter For the Corn Tortelli: Begin by rolling out the pasta dough
3
Sprinkle a baking sheet with cornmeal and set aside
4
Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards
5
Cover the remaining dough with plastic wrap until you are ready to use it
6
Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth
7
Then roll it through the remaining settings to the thinnest setting
8
Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap
9
Continue rolling out the rest of the pasta
10
Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper
11
Stir to combine and set aside
12
In a small bowl, beat the egg with 1 tablespoon of water and set aside
13
To form the tortelli, place a sheet of pasta on a dry work surface
14
Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta
15
Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart
16
Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling
17
Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares
18
Transfer the Tortelli to the cornmeal-lined baking sheet
19
Continue forming the remaining tortelli
20
To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients
21
To serve, place the Tarragon Butter in a large serving bowl
22
Bring a large pot of salted water to a boil over high heat
23
Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter
24
Toss to coat
25
Sprinkle with Parmesan and serve immediately
26
Place the flour in a food processor
27
In a small bowl, lightly beat the eggs
28
Add the salt and olive oil to the eggs and stir to combine
29
Add the egg mixture to the food processor
30
Pulse to combine the ingredients, scraping down the sides once or twice
31
Continue, with the machine running, until the liquid is evenly distributed, about 1 minute
32
The dough should stick together if pinched between your fingers
33
The dough will be cornmeal-yellow in color
34
Some of the dough will be sticking together, but it will not form a single ball
35
Turn the dough out onto a lightly floured surface
36
Press the dough into a ball and knead gently until the dough is smooth
37
Cover with plastic wrap and let rest for 30 minutes
38
Roll out the dough to your desired shape