Mound little heaps of filling, about 1 inch apart, using a pastry bag.
Brush around the filling with eggwash.
Cut the pasta dough down the center and pinch the ravioli together to seal.
Using a serrated pasta cutter, cut the agnolotti out. There should be no more than 1/4-inch around the edges.
Make sure the agnolotti are sealed by pinching again.
White Corn Agnolotti
2 cups of filling makes about 50 or 60 agnolotti
The first time people taste this dish when they visit Spago their eyes invariably close and their heads start to sway. This is an absolutely unique and original pasta dish, one that will repay your effort (and investment in white truffles) a hundred times over when you see the look on your guests’ faces as they take their first mouthful.
1 cup heavy cream
4 ears white corn, grated through medium holes from a box grater, about 2 cups
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
1 ounce goat cheese
3 ounces mascarpone cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh thyme leaves, minced
10 sheets, approx 6 x 12-inches, fresh pasta dough
Seminola or flour for dusting
1 large egg beaten with 1 tablespoon water, for eggwash
1/2 cup chicken stock
2 sprigs of sage
Salt and pepper to taste
6 ounces of butter
1/4 ounce white truffles
Filling: In a medium skillet over medium high heat, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and is thick enough to heavily coat the spoon.
Transfer mixture to a medium bowl. Stir in the cheese and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.
Agnolotti: On a lightly floured board roll out the pasta sheets as thinly as possible. With a pastry bag or teaspoon, mound little heaps of filling about 1-inch apart in 2 rows. Brush around mounds with eggwash. Cut the pasta sheet in half between the rows, lengthwise. Fold the dough over filling and squeeze dough together between mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges. Cut individual agnolottis and pinch to seal.
Bring a large pot of salted water to a boil. In a heavy skillet, add chicken stock, sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
Cook the agnolotti in boiling water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter.
Serve in soup plates and shave white truffles on top. To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.
This dish demands that you select the best white wine in your cellar, preferably a great White Burgundy or one of the handful of outstanding Californian Chardonnays from winemakers like Peter Michael, Beringer Special Reserve, Kistler, Patz & Hall or Marcassin. The partnership of rich, buttery Chardonnay and the pasta will seem like a marriage made in heaven.