Chef Ali Laraia'S Corn Agnolotti

• 1 corn, filling
• 20 g shallots, chopped
• 10 g garlic, chopped
• 600 g ricotta cheese
• 10 g basil, minced
• 40 g olive oil
• 40 g butter
• 6 g kosher salt
• 1 g cracked black pepper
• 1 Heirloom tomato sauce
• 10 g garlic, grated
• 1300 g heirloom tomatoes, cut into . 5 inch pieces
• 40 g olive oil
• 40 g butter
• 8 g kosher salt
• 1 g cracked black pepper

1. FOR CORN FILLING.
2. Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
3. FOR HEIRLOOM TOMATO SAUCE.
4. Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
5. FOR GARNISH.
6. Add basil, shaved Parmesan and fresh corn kernels.

corn, shallots, garlic, ricotta cheese, basil, olive oil, butter, kosher salt, cracked black pepper, tomato sauce, garlic, heirloom tomatoes, olive oil, butter, kosher salt, cracked black pepper

Taken from www.food.com/recipe/chef-ali-laraia-s-corn-agnolotti-536664 (may not work)