Monday, March 21, 2011

Corn Tortelli with Tarragon Butter Sauce

Ingredients for corn tortelli with tarragon sauce:
1 recipe fresh pasta, recipe follows

1/4 cup cornmeal, for storing pasta

1 egg, for egg wash

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Ingredients for corn filling:
2 (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 minced fresh tarragon leaves
1/4 teaspoon freshly ground black pepper

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Ingredients for tarragon butter sauce:
1/2 cup butter (1 stick), room temperature
1/3 cup corn (canned or fresh)
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan, for garnish

Preparing the corn tortelli:
Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal 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 cornmeal, 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 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.

To form the 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 tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.

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Preparing the tarragon butter sauce:
In a medium bowl, gently mix together all the ingredients.

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Preparing the corn tortelli with tarragon butter sauce:
Place the tarragon 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 tarragon butter. Toss to coat. Sprinkle with Parmesan and serve immediately.

Serves 4


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