Corn Cappelletti

Name: Corn Cappelletti
Ingredients: 3 ears sweet corn; 1 tablespoon extra-virgin olive oil; 1/2 medium yellow onion, thinly sliced (about 3/4 cup); 1 cup fromage blanc; 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish; 11/2 teaspoons Champagne vinegar; 1/2 teaspoon minced tarragon; 2 teaspoons minced chives, divided; kosher salt; 11/2 pounds fresh pasta sheets; 4 tablespoons (1/2 stick) unsalted butter, cut into small cubes; 2 teaspoons finely chopped flat-leaf parsley; Honey (optional)

13 ingredients

1 steps

Ingredients

3 ears sweet corn
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, thinly sliced (about 3/4 cup)
1 cup fromage blanc
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish
11/2 teaspoons Champagne vinegar
1/2 teaspoon minced tarragon
2 teaspoons minced chives, divided
kosher salt
11/2 pounds fresh pasta sheets
4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
2 teaspoons finely chopped flat-leaf parsley
Honey (optional)

Directions

1

{"0":"1. Hold the corn with the rounded end resting on the cutting board. Use a chef's knife to slice lengthwise down the cob, removing the kernels from the cob.","2":"2. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add all but 2 tablespoons of the corn and cook until tender, about 3 minutes.","4":"3. In a food processor, puree the corn and onion mixture. Transfer to a large bowl and fold in the fromage blanc, Parmigiano-Reggiano, vinegar, tarragon and 1 teaspoon of the chives until combined. Season with salt.","6":"4. Place one pasta sheet on a lightly floured work surface. Using a 31\/2-inch pastry cutter or drinking glass, cut the dough into circles; discard the scraps. Spoon about 1 teaspoon of the corn filling into the center of each circle. Brush the pasta edges with water, fold the circles in half to create a half moon and seal the edges. Press the two corners together to form the cappelletti. Repeat with the remaining pasta and filling.","8":"5. Bring a large pot of salted water to a boil. Cook the cappelletti until al dente, about 2 minutes. Using a slotted spoon, transfer the cappelletti to a large bowl."}