Purslane Agnolotti Recipe

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   ["In a mixer, using a dough hook attachment, combine the all the ingredients and mix on low speed until the ingredients are fully incorporated. Remove the dough to a floured surface and knead it until it is smooth and slightly elastic. Wrap the dough in plastic and let rest in the refrigerator for at least 20 minutes.", "Cut the corn off the cob and reserve one cup for later. Puree the remaining corn in a blender until smooth and pass it through a tamis or chinois. Whisk the corn puree in a bowl over a double boiler until it begins to thicken. It should become the consistency of cake batter. Cool the puree down and reserve 1 cup for later. Mix the remaining puree with the cooked polenta, mascarpone, and butter. Season with salt and pepper to taste. Place the mixture in a pastry bag with a half-inch tip.", "To roll the agnolotti, run the pasta through a pasta machine until it is thin enough to see the outline of your hand through it. The pasta sheet should be about 5 to 6 inches wide and approximately 2 feet long. Pipe a tube of the filling a half-inch in along the bottom edge of the pasta sheet the length of the sheet. Fold the pasta dough over the filling so that the pasta dough now encases the ""tube."" Roll the tube over one more time then trim the pasta on the topside with a pastry cutter leaving a one-fourth of an inch. Starting at one side of the pasta ""tube"

* Per serving · 4 servings · Values may vary.