Summer Agnolotti with Roasted Corn Salsa
Chef Sean McKay
6 cups water
2 tsp salt
1 tsp smoked paprika
½ tsp crushed chiles
1 ¾ cups yellow cornmeal
3 Tbsp unsalted butter
½ cup ricotta
4 extra large eggs + egg wash
½ tsp olive oil
3 ½ cups all purpose flour
semolina, for dusting
Roasted Corn Salsa
2 large ears corn
1/4 red onion, diced
2 tomatoes, seeded and diced
1 jalapeño, seeded and minced
1 clove garlic, minced
salt and pepper, to taste
juice and zest of 1 lime
1/3 cup fresh cilantro, chopped
1. Boil water in a large saucepan. Add salt, chiles, and paprika. Whisk in cornmeal gradually. Reduce heat to low and cook until thickened, stirring often, about 15 minutes.
2. Remove from heat. Stir in butter. Fold in ricotta. Let cool.
1. In a small bowl, beat together eggs and olive oil to break yolks.
2. In a stand mixer fitted with a dough hook, mix flour on medium speed. Slowly pour in the egg/oil mixture and mix until the dough has formed into a ball. Mix for 5 more minutes. Remove dough and let rest, in plastic wrap, for 1 hour.
3. Run dough through a pasta maker on the thickest setting. Repeat, decreasing setting size, until dough is about 2 mm thick.
4. Lay dough on a floured surface and cut into rectangular sheets 12 inches long. Sprinkle with flour.
5. Place filling in a pastry bag with a ½ inch tip. Pipe a line of filling along the first pasta sheet.
6. Using a pastry brush, apply an egg wash along the edge of the sheet. Fold in half, pressing edge firmly to seal. Cut excess dough away from the filled tube of pasta.
7. Pinch tube into equal sections, creating a seal between pockets of filling. Cut the sections apart.
8. Place agnolotti on a tray of semolina. Repeat.
9. Boil a pot of salted water and add pasta. Cook until tender, 2 min.
1. Grill corn (with husk on) until charred. Remove husk and silk and return to grill to colour, 3-5 min.
2. Sliced grilled corn kernels off cob and mix with remaining ingredients.
2L whole milk
½ L heavy cream (35%)
1/8 cup white vinegar
1. Heat the milk and cream together in a large thick bottomed saucepan, stirring to the bottom of the pot to avoid scalding. Heat to 95˚C, or just before it begins to boil.
2. Turn off the heat and stir in the vinegar. Continue to gently stir for about 10 seconds, then let mixture sit for 30 minutes. Curds should begin to separate from the whey and float to the surface.
3. While the curds and whey are separating, place a strainer in a large mixing bowl. Inside the strainer drape 2 layers of cheesecloth.
4. Skim the ricotta off the surface of the liquid with a slotted spoon and place it in the cheesecloth-lined strainer. Leave, refrigerated, for about an hour to continue dripping. Ricotta can be used immediately or transferred to a sealed container for later.
Yield 4 servings