This recipe is amazing! It's like an Italian ravioli but flatter and hand-made. Also, the corn and the mascarpone go together so well. I got the original recipe from Giada (of Everyday Italian fame), but naturally I've altered a couple things. Her original recipe calls for tarragon butter, but basil and corn just go so well together I couldn't resist. Also, chicken is really good in it or on the side for you meat lovers. Enjoy!
1) Fresh Pasta Dough:
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil
Place flour in a food processor. In a small bowl whip eggs. Add the salt and olive oil to the eggs and combine. Add the egg mixture to the flour. Pulse to combine the ingredients, scraping down the sides. Continue until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color.
Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until smooth. Cover with plastic wrap and let rest for 30 minutes.
2) Corn Tortelli:Cornmeal, as needed
2 cans corn, drained well (about 1 1/2 cups total)
1/2 cup mascarpone cheese (4 ounces)
1/4 cup mozzarella or other white cheese of your choice
1/2 teaspoon minced basil
1/4 teaspoon freshly ground black pepper
1 egg, for egg wash
Special equipment: pasta roller, scalloped pasta cutter (this is optional--I just cut mine with a knife)
Sprinkle baking sheet w/cornmeal and set aside. Roll out pasta dough. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover remaining dough with plastic wrap and set aside. Roll the rectangle dough through the widest setting of the pasta machine a few times until smooth. Then roll through to the thinnest setting. Gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.
Next, in a medium bowl mix together the drained corn, mascarpone cheese, mozzarella cheese, basil, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside. To form tortelli, place a sheet of pasta on a dry surface. Use pastry brush dipped in egg wash, to brush entire sheet of pasta. Place rounded teaspoons 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. Cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.
3) Basil Lemon Butter:
1/2 cup butter (1 stick), room temperature
1/3 cup corn (canned or fresh)
1 teaspoon chopped basil
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan, for garnish
To serve, place the Lemon Basil Butter 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 butter. Toss to coat. Sprinkle with Parmesan and serve immediately.
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