Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

By chris5863

Ingredients

• 2 ears sweet corn on the cob
• 18 ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
• 2 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, thinly sliced
• 2 medium tomatoes, cored and chopped
• 2 tablespoons unsalted butter
• 5 ounces baby arugula (6 cups)
• 2 ounces Parmigiano-Reggiano or pecorino, finely shredded

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Bring a large pot of generously salted water to boiling. Shave corn from ears with a serrated knife; set aside corn. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer for 6 minutes.
Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.
Add the corn kernels to onion and garlic in skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes; toss until they begin to release some juices, about 2 minutes more.
Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs. Return pasta to the pot along with reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula; toss just until wilted. Divide among four bowls. Top with finely grated cheese.