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Sweet Corn Agnolotti with Mushrooms
COOK IN / DINE OUT15Ingredients
┅Seconds
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups flour (Isabella recommends "00" flour, but says you can use all-purpose, which is what I did)
- 3 large egg yolks
- 1/4 cup water
- 1 tsp. extra virgin olive oil
- 10 ears sweet corn (fresh, may use yellow or white)
- 1/3 cup mascarpone
- 1/4 tsp. kosher salt
- 10 oz. pasta dough (full recipe from above)
- flour (Additional, for dusting dough, baking sheet and work surface)
- 3 Tbsp. pine nuts
- 1 Tbsp. canola oil
- 3 cups mushrooms (recipe calls for chanterelle; I used portobello, cleaned and sliced)
- 5 Tbsp. unsalted butter
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 Tbsp. fresh chives (snipped)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium200mg8% |
| Potassium350mg10% |
| Protein11g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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