Corn Agnolotti | Bengingi
Experience the freshness of summer with Corn Agnolotti, filled with fresh corn and ricotta, served in a rich butter sauce. Perfect for embracing the transitional season.
Ingredients
- For the pasta dough
- 280 gr all purpose flour
- 4 whole eggs
- 2 egg yolks
- For the filling
- 900 gr milk
- 180 gr ricotta
- 7 sage, leaves
- 4 fresh corns, kernels
- 1 garlic clove
- 1 cup parmigiano reggiano, grated
- Salt (to taste)
- For the sauce
- 150 gr butter
- 2 cups of fresh peas
- 1 sip of water
- Parmigiano reggiano
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