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Agnolotti with Sweet Corn and Three Cheeses
Ingredients
  • subheading: Filling:
  • 4 ears sweet corn
  • 1 cup whole milk ricotta cheese
  • ½ cup mascarpone cheese
  • ½ cup parmigiano-reggiano finely shredded
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon crushed red pepper flakes (use less if you prefer a sweeter filling)
  • 1 to 2 teaspoons freshly ground black pepper
  • kosher salt
  • subheading: Egg Yolk Pasta Dough (makes 1 pound):
  • 1-½ cup plus 2 tablespoons all-purpose flour
  • 7 tablespoons semolina flour plus more for dusting
  • 9 egg yolks
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons water plus more as needed
  • subheading: Basil Butter Sauce:
  • 6 tablespoons butter
  • ½ cup parmigiano-reggiano finely shredded
  • handful fresh basil leaves torn or whole
  • black pepper for serving
  • fine breadcrumbs, preferably homemade for serving
Steps
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