Corn Tortelli w/Tarragon Butter

By Bellacucinam

Ingredients

• Tarragon Butter:
• 1 recipe fresh pasta, recipe follows
• 1/4 cup cornmeal, for storing pasta
• 2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
• 1/2 cup mascarpone cheese (4 ounces)
• 1/4 cup goat cheese (2 ounces)
• 1/2 teaspoon minced fresh tarragon leaves
• 1/4 teaspoon freshly ground black pepper
• 1 egg, for egg wash
• Special equipment: pasta roller, scalloped pasta cutter
• 1/2 cup butter (1 stick), room temperature
• 1/3 cup corn (canned or fresh)
• 1 teaspoon chopped fresh tarragon leaves
• 1/2 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan, for garnish

Preparation

Step 1

In a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.

Tarragon Butter: In a medium bowl, gently mix together all the ingredients.

To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately.


Fresh Pasta:
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil