Corn Cappelletti

• 3 ears sweet corn
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, thinly sliced (about 3/4 cup)
• 1 cup fromage blanc
• 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish
• 11/2 teaspoons Champagne vinegar
• 1/2 teaspoon minced tarragon
• 2 teaspoons minced chives, divided
• kosher salt
• 11/2 pounds fresh pasta sheets
• 4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
• 2 teaspoons finely chopped flat-leaf parsley
• Honey (optional)

1. 1. Hold the corn with the rounded end resting on the cutting board. Use a chef's knife to slice lengthwise down the cob, removing the kernels from the cob.
2. 2. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add all but 2 tablespoons of the corn and cook until tender, about 3 minutes.
3. 3. In a food processor, puree the corn and onion mixture. Transfer to a large bowl and fold in the fromage blanc, Parmigiano-Reggiano, vinegar, tarragon and 1 teaspoon of the chives until combined. Season with salt.
4. 4. Place one pasta sheet on a lightly floured work surface. Using a 31/2-inch pastry cutter or drinking glass, cut the dough into circles; discard the scraps. Spoon about 1 teaspoon of the corn filling into the center of each circle. Brush the pasta edges with water, fold the circles in half to create a half moon and seal the edges. Press the two corners together to form the cappelletti. Repeat with the remaining pasta and filling.
5. 5. Bring a large pot of salted water to a boil. Cook the cappelletti until al dente, about 2 minutes. Using a slotted spoon, transfer the cappelletti to a large bowl.

corn, extravirgin olive oil, yellow onion, fromage blanc, cheese, vinegar, tarragon, chives, kosher salt, pasta sheets, unsalted butter, flatleaf parsley, honey

Taken from www.epicurious.com/recipes/member/views/corn-cappelletti-51342511 (may not work)