Chef Ali Laraia'S Corn Agnolotti Recipe

Name: Chef Ali Laraia'S Corn Agnolotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 corn, filling; 20 g shallots, chopped; 10 g garlic, chopped; 600 g ricotta cheese; 10 g basil, minced; 40 g olive oil; 40 g butter; 6 g kosher salt; 1 g cracked black pepper; 1 Heirloom tomato sauce; 10 g garlic, grated; 1300 g heirloom tomatoes, cut into . 5 inch pieces; 40 g olive oil; 40 g butter; 8 g kosher salt; 1 g cracked black pepper

Servings: persons

1 corn, filling
20 g shallots, chopped
10 g garlic, chopped
600 g ricotta cheese
10 g basil, minced
40 g olive oil
40 g butter
6 g kosher salt
1 g cracked black pepper
1 Heirloom tomato sauce
10 g garlic, grated
1300 g heirloom tomatoes, cut into . 5 inch pieces
40 g olive oil
40 g butter
8 g kosher salt
1 g cracked black pepper

1
FOR CORN FILLING.
2
Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
3
FOR HEIRLOOM TOMATO SAUCE.
4
Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
5
FOR GARNISH.
6
Add basil, shaved Parmesan and fresh corn kernels.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 corn, filling, 20 g shallots, chopped, 10 g garlic, chopped, 600 g ricotta cheese, and more.

Yes, Chef Ali Laraia'S Corn Agnolotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Ali Laraia'S Corn Agnolotti

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