Georgia Corn Agnolotti with Ricotta and Brown Butter Sage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Handmade agnolotti stuffed with sweet Georgia corn and creamy ricotta, served tossed in nutty brown butter infused with fresh sage. This Italian-inspired pasta recipe, ready in about 60 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Crack in 2 large eggs and 1/2 tsp salt. Gradually mix flour into eggs with your fingers until dough forms. Knead for 8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
  2. Step 2: Meanwhile, cook 1 cup fresh corn kernels in a dry skillet over medium heat for 5 minutes until slightly caramelized. Cool and pulse in a food processor briefly with 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1/4 tsp black pepper until combined but still slightly textured.
  3. Step 3: Roll dough out thin with a pasta roller or rolling pin to about 1/16 inch thickness. Cut into 2-inch squares. Place 1 tsp corn-ricotta filling in the center of each square, fold and seal edges by pinching to form agnolotti.
  4. Step 4: Bring a large pot of salted water to a boil. Cook agnolotti in batches for 3-4 minutes until they float to the surface. Remove with slotted spoon.
  5. Step 5: In a large skillet, melt 6 tbsp unsalted butter over medium heat until it foams and turns golden brown with a nutty aroma, about 3 minutes. Add 10 fresh sage leaves and cook 1 minute until crisp.
  6. Step 6: Toss cooked agnolotti gently in brown butter sage sauce and serve immediately.

Frequently asked questions

How long does Georgia Corn Agnolotti with Ricotta and Brown Butter Sage take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Georgia Corn Agnolotti with Ricotta and Brown Butter Sage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Georgia Corn Agnolotti with Ricotta and Brown Butter Sage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Georgia Corn Agnolotti with Ricotta and Brown Butter Sage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Georgia Corn Agnolotti with Ricotta and Brown Butter Sage?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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