@thestrongcook: How to Make Corn Tortellini 🌽🌽 INGREDIENTS: 200g 00 flour 87g whole egg 29g egg yolk 2 cups fresh corn kernels (2-3 ears of fresh corn) 2 medium shallots 3 cloves garlic 1 cup ricotta 1 tbsp butter 1L frozen corn (or 6-8 more cobs of fresh corn) 100g slab bacon Ricotta salata (shaved - approx 20g) Salt, fresh cracked pepper & fresh lemon juice (to taste) INSTRUCTIONS: 1. On a dry clean surface, pour your flour into a pile, and create a well in the middle. Pour your eggs and yolks into the well, and start incorporating your flour into the eggs with a fork. Once the flour is mostly incorporated, use your hands to work any residual flour into the eggs. Knead your dough into a ball for 4-5 minutes, or until fully smooth, and springy to the touch. Wrap in plastic wrap, and let rest for at least 30 minutes. 2. Thinly slice your shallots and garlic, and sauté over medium in butter heat until slightly golden in colour. Add 2 cups fresh corn, and season with salt. Sauté for 5-10 minutes, or until corn is soft. Transfer your sautéed corn mix to a blender, and add your ricotta. Blend until smooth, then fully cool down in the fridge. 3. Once your dough is ready, and your filling is fully cooled, make your tortellini. Follow the demonstration shown in this video! For reference, I rolled my pasta dough to the second-thinnest setting in my pasta roller, after having rolled it out once before, and folding it back over itself. 4. Pass your 1L frozen corn through a juicer, or blend on high speed + strain to extract all the juice from your corn. NOTE: you can use fresh corn, but make sure it is fresh & very sweet. Old/unripe corn that isn’t sweet when eaten raw will make your juice & sauce bitter. Frozen corn is a sure fire way to ensure your sauce is sweet and delicious! Take your corn juice, and reduce it in a small sauce pot over medium heat, stirring frequently with a whisk to prevent scorching. The natural starches will thicken the juice as it reduces. Once the sauce is slightly thickened, and can coat the back of a spoon, blend your sauce with an immersion blender and set off to the side. 5. Bring a large pot of heavily salted water to a boil. Dice your bacon into ~1cm lardons, and render over low heat for 5 minutes, or until nicely browned. Boil your pasta for 3 minutes. While your pasta is cooking, add your corn sauce to your pan with the bacon, and add pasta water as needed to get your sauce to your desired consistency (still just thick enough to coat the back of a spoon). Add your pasta to your pan and toss to combine. Season with salt, lemon juice and freshly cracked black pepper. Top with shaved ricotta salata and enjoy! #corn #tortellini #pasta #homecooking #Recipe

Ben Maxwell

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Region: CA

Tuesday 30 September 2025 11:12:39 GMT