Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

ingredients

• 2
  ears sweet corn on the cob
• 18
  ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
• 2
  tablespoons extra-virgin olive oil
• 1
  small onion, thinly sliced
• 1
  clove garlic, thinly sliced
• 2
  medium tomatoes, cored and chopped
• 2
  tablespoons unsalted butter
• 5
  ounces baby arugula (6 cups)
• 2
  ounces Parmigiano-Reggiano or pecorino, finely shredded

directions

1.Bring a large pot of generously salted water to boiling. Shave corn from ears with a serrated knife; set aside corn. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer for 6 minutes.

2.Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.

3.Add the corn kernels to onion and garlic in skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes; toss until they begin to release some juices, about 2 minutes more.

4.Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs. Return pasta to the pot along with reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula; toss just until wilted. Divide among four bowls. Top with finely grated cheese. Makes 4 servings.

I got this recipe from the Better Homes and Gardens magazine.  I loved it!  I could not find mushroom ravioli at Kroger so I used cheese.  I also used frozen corn instead of fresh.  I did not use as much arugula just enough that it was noticeable in the pasta but not overwhelming.  I usually do not take left overs to work for lunch but I took the leftovers to work because I liked it so much.  

Megan-5/5

Jesse-4/5