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Corn Cappelletti

by Thomas McNaughton
summerdinnerItalian
Yield: 4 to 6 main-course servings

Ingredients

produce
  • 2 tspflat-leaf parsley(finely chopped)
  • 1 1/2 cupsfresh corn kernels(divided)
  • 1/2yellow onion(thinly sliced)
  • 1/2 tsptarragon(minced)
  • 2 tspchives(minced, divided)
dairy
  • 2 tbspParmigiano-Reggiano cheese(grated)
  • 4 tbspunsalted butter(cut into small cubes)
  • 1 cupfromage blanc
grain
  • 1 1/2 lbsfresh pasta sheets
pantry staple
  • 1 tbspolive oil
  • 1 1/2 tspChampagne vinegar
  • salt
  • honey(optional)

Instructions

  1. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add all but 2 tablespoons of the corn and cook until tender, about 3 minutes.
  2. In a food processor, purée the corn and onion mixture. Transfer to a large bowl and fold in the fromage blanc, Parmigiano-Reggiano, vinegar, tarragon and 1 teaspoon of the chives until combined. Season with salt.
  3. Place one pasta sheet on a lightly floured work surface. Using a 3½-inch pastry cutter or drinking glass, cut the dough into circles; discard the scraps. Spoon about 1 teaspoon of the corn filling into the center of each circle. Brush the pasta edges with water, fold the circles in half to create a half moon and seal the edges. Press the two corners together to form the cappelletti. Repeat with the remaining pasta and filling.
  4. Bring a large pot of salted water to a boil. Cook the cappelletti until al dente, about 2 minutes. Using a slotted spoon, transfer the cappelletti to a large bowl.
  5. In a large skillet, bring ¼ cup of the pasta water and the butter to a simmer over medium heat and cook, whisking, until emulsified and slightly reduced, about 2 minutes. Stir in the remaining 2 tablespoons of corn, the remaining teaspoon of chives and the parsley. Add the cappelletti and toss gently to coat with the sauce. Divide the cappelletti among plates. Garnish with a drizzle of honey and additional cheese, if desired, and serve immediately.