Corn Tortelli with Tarragon Butter

Name: Corn Tortelli with Tarragon Butter
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters butter (1 stick), room temperature; 59 milliliters cornmeal, for storing pasta; 836 grams creamed corn, drained well (about 1 1/2 cups total); 1 egg, for egg wash; 4 eggs; 710 milliliters all-purpose flour; 79 milliliters corn (canned or fresh); 1 teaspoons minced fresh tarragon leaves; 1 teaspoon chopped fresh tarragon leaves; 57 grams 1/4 cup goat cheese; 0 teaspoons kosher salt; 1 Tbsp kosher salt; 1 teaspoons lemon zest; 113 grams 1/2 cup mascarpone cheese; 1 Tbsp olive oil; 59 milliliters grated Parmesan, for garnish

Corn Tortelli with Tarragon Butter might be a good recipe to expand your main course recipe box. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1044 calories, 29g of protein, and 52g of fat. If you have goat cheese, mascarpone cheese, tarragon leaves, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Special equipment: pasta roller, scalloped pasta cutter

Ingredients you will need

Pasta

Begin by rolling out the pasta dough.

Ingredients you will need

Pasta Dough

Sprinkle a baking sheet with cornmeal and set aside.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

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.

Ingredients you will need

Cornmeal

Pasta

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

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.

Ingredients you will need

Mascarpone

Creamed Corn

Goat Cheese

Tarragon

Pepper

Water

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Pasta

Egg

Equipment you will use

Pastry Brush

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.

Ingredients you will need

Mounds Bar

Pasta

Corn

Equipment you will use

Knife

Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.

Ingredients you will need

Tarragon

Butter

Equipment you will use

Bowl

To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Tarragon

Butter

Water

Equipment you will use

Bowl

Pot

Add the pasta and cook until they float, about 2 minutes.

Ingredients you will need

Pasta

Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat.

Ingredients you will need

Tarragon

Butter

Pasta

Equipment you will use

Sieve

Slotted Spoon

Bowl

Sprinkle with Parmesan and serve immediately.

Ingredients you will need

Parmesan

Place the flour in a food processor. In a small bowl, lightly beat the eggs.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Food Processor

Bowl

Add the salt and olive oil to the eggs and stir to combine.

Ingredients you will need

Olive Oil

Egg

Salt

Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, 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. Some of the dough will be sticking together, but it will not form a single ball.

Ingredients you will need

Cornmeal

Dough

Egg

Equipment you will use

Food Processor

Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out the dough to your desired shape.

Ingredients you will need

Dough

Roll