Wolfgang Puck’s White Corn Agnolotti

Celebrity chef Wolfgang Puck is known for his innovative Californian cuisine, and the White Corn Agnolotti is not to be missed at his Beverly Hills restaurant Spago. With this recipe, you don’t have to fly all the way to California to try one of his signature dishes!

Wolfgang Puck’s White Corn Agnolotti



1 cup heavy cream
4 ears white corn, grated through medium holes from a box grater, about 2 cups
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
1 ounce goat cheese
3 ounces mascarpone cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh thyme leaves, minced


10 sheets, approximately 6 x 12-inches, fresh pasta dough
Semolina or flour for dusting
1 tablespoon water per egg, for eggwash
1/2 cup chicken stock
2 springs of sage
salt and pepper to taste
6 ounces butter
1/2 ounce white truffles



In a medium skillet over medium high heat, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and is thick enough to heavily coat the spoon.

Transfer mixture to a medium bowl. Stir in the cheese and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.


On a lightly floured board roll out the pasta sheets as thinly as possible. With a pastry bag or teaspoon, mound little heaps of filling about 1-inch apart in 2 rows. Brush around mounds with eggwash. Cut the pasta sheet in half between the rows, lengthwise. Fold the dough over filling and squeeze dough together between mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges. Cut individual agnolottis and pinch to seal.

Bring a large pot of salted water to a boil. In a heavy skillet, add chicken stock, sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.

Cook the agnolotti in boiling water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter.

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