Sweet Corn & Sage Agnolotti
Now now now, if you love autumn but still want to use summer produce, I got you. This recipe is light but warm and if you don’t want to make your own pasta or simply don’t have the time, the sauce can be made for store-bought pasta as well! This dish is one of those ones that keeps you coming back for more. Between the (addicting) charred sweet corn, brown butter, and warmth that the sage brings, you truly will experience heaven. Now that your mouth is probably watering, let’s get cookin’!
INGREDIENTS
1 egg + 100 g of 00 or all purpose flour per person (if making fresh pasta) OR store-bought pasta
2 ears of corn, charred and kernels cut off
Drizzle of good olive oil
4 tbps good salted butter
1-2 tsps fresh sage, minced
1 smaller-sized shallot, minced
Salt and pepper to taste
Pasta water
Sauce in the making and pasta water being flavored with corn cobs after the charred kernels have been removed.
Instructions
If making fresh pasta, go ahead and make that first. I used a basic egg pasta dough (1 egg + 100 g of 00 flour per person) and then stuffed the agnolotti/ravioli with a Parmesan, ricotta, nutmeg mixture and sealed them up. You can most definitely use a store bought ravioli or pasta (any shape will do because we are focusing on the sauce!).
Char the ears of corn either on a grill or over an open flame (I did mine on my stovetop). Once charred, let rest and cool down slightly on a plate.
Once easy to handle, cut off the charred kernels from the corn cobs and set aside. Carefully cut the corn cobs in half and place in a pot with water. Set this on the stove and bring to a simmer. Once the water has reached a consistent simmer, pull the cobs out of the water and add salt. This will be where we boil our pasta.
As the water comes to a simmer, place a medium-sized sauce pan on the stovetop and add the salted butter and a drizzle of olive oil. Allow the butter to brown slightly and then add in the minced shallot and allow the shallot to cook until translucent (like you would an onion). Add in the charred corn kernels and minced sage and allow everything to cook together for a few minutes.
Add the pasta to the pasta water and have a strainer on hand. Fresh pasta only takes a 2-3 minutes to cook and should float to the top once ready. Store bought pasta will take a little longer. Be sure to follow the box instructions on the pasta you have chose. Once cooked through and ready, transfer the cooked pasta to the saucepan. Add in a few spoonfuls of that glorious starchy pasta water to the saucepan once all the pasta is transferred and mix everything together. Serve immediately with freshly grated parmesan cheese and enjoy!
