Chef Ali LaRaia's Corn Agnolotti

Name: Chef Ali LaRaia's Corn Agnolotti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving(s)
Ingredients: 1 corn, filling; 20 g shallots, chopped; 10 g garlic, chopped; 600 g ricotta cheese; 10 g basil, minced; 40 g olive oil; 40 g butter; 6 g kosher salt; 1 g cracked black pepper; 10 g garlic, grated; 1300 g heirloom tomatoes, cut into . 5 inch pieces; 40 g olive oil; 40 g butter; 8 g kosher salt; 1 g cracked black pepper

Submitted by staff writer

"The Corn Agnolotti is Chef Ali LaRaia's dish from The Sosta that is being featured at the Manzo at Eataly Flatiron chef collaboration with Adam Hill. Ali LaRaia’s Corn Agnolotti with an Invincible Summer Farm Heirloom Tomato Pomodoro Sauce, will be added to the Manzo menu for the month of August."

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photo by staff writer

Ready In:: 55mins
Ingredients:: 15
Serves:: 1

ingredients

1 corn, filling
20 g shallots, chopped
10 g garlic, chopped
600 g ricotta cheese
10 g basil, minced
40 g olive oil
40 g butter
6 g kosher salt
1 g cracked black pepper
1 Heirloom tomato sauce
10 g garlic, grated
1300 g heirloom tomatoes, cut into . 5 inch pieces
40 g olive oil
40 g butter
8 g kosher salt
1 g cracked black pepper

directions

FOR CORN FILLING.
Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
FOR HEIRLOOM TOMATO SAUCE.
Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
FOR GARNISH.
Add basil, shaved Parmesan and fresh corn kernels.