Summer Corn & Basil Filling

Shapes:

• Agnolotti & Agnolotti del Plin
• Classic Ravioli
• Cappelletti
• Tortelloni & Tortellini
• Caramelle

Ingredients

• 4 tablespoons (55 grams) unsalted butter
• 12 ounces (340 grams) fresh or frozen and defrosted sweet corn kernels, from about 4 large ears
• Kosher salt and freshly ground black pepper
• 3 ounces (80 grams) mascarpone
• 1½ ounces (42 grams) finely grated Parmigiano-Reggiano
• ¼ cup (60 ml) heavy cream
• ½ cup (10 grams) fresh basil leaves

Directions

1. In a large sauté pan or skillet, melt the butter over medium heat, then continue to stir until the butter smells nutty and starts to brown, about 2 minutes. Add the corn and season generously with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Remove from the heat and let cool completely.
2. Combine the cooled corn, mascarpone, Parmigiano-Reggiano, and cream in the bowl of a food processor. Run the machine until the mixture is smooth and creamy, about 1 minute, scraping down the side of the bowl as needed. Season to taste. Add the basil and pulse in short bursts until chopped and evenly distributed.
3. Transfer the filling to a bowl or piping bag and refrigerate until chilled, at least 30 minutes. If chilling overnight, let the filling soften at room temperature for about 30 minutes before use.