Corn Agnolotti With Tarragon Butter

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From everyday pasta by giada de laurentiis

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Steps

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Sprinkle baking sheet with some cornmeal and set aside.

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Cut the ball of pasta dough into 8 equal pieces.

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Shape each piece into a rectangle about the size of a deck of cards.

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Corver the dought with plastic wrap while you are working.

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Roll a rectanle of dought through the widest setting of a pasta machine 3 times , until it is smooth.

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Continue rolling it through , decreasing in setting each time until you have reached the thinnest setting.

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Sprinkle the sheet light with cornmeal , gently fold it and set it on the cornmeal-lined baking sheet.

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Cover with plastic wrap.

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Continue rolling out the rest of teh pasta until all 8 pieces have been rolled out.

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In a medium bowl , mix together the drained cream corn , mascarpone cheese , goat cheese , taraagon and pepper.

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Stir to combine and set aside.

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In a small bowl , beat the egg with 1 tbsp water.

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To form the agnolotti , place a sheet of pasta on a dry work surface.

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Using a pastry brush , brished the entire sheet of fresh pasta with .

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Ingredients

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cornmeal, fresh pasta, creamed corn, mascarpone cheese, soft fresh goat cheese, fresh tarragon, fresh ground black pepper, egg, unsalted butter, corn kernel, lemon zest, salt, parmesan cheese