In the Kitchen: Summer Corn and Ricotta Agnolotti

In the kitchen today, we welcome Executive Chef Dan Delancey making Summer Corn and Ricotta Agnolotti with Lobster and Asparagus Tips.

Chef Dan Delancey oversees The Quarterdeck Restaurant in Falmouth Village, Bucatino Restaurant & Wine Bar in North Falmouth and The Pilot House Restaurant & Lounge in Sandwich.

Ingredients for the pasta:

• 6 cups all purpose flour
• 2 cups semolina
• 4 eggs
• 1/2 cup warm water
• Pinch of salt

Ingredients for the filling:

• 4 ears corn off the cobb and steamed
• 2 cups ricotta cheese
• 1/2 cup Romano cheese
• Chopped herbs
• 1 egg
• Salt & pepper to taste
• 1 bunch Asparagus cleaned cut and peeled
• 1/2 fresh Maine lobster meat

Ingredients for the sauce:

• 1/2 cup white wine
• 1/2 tbs shallots
• 1/2 tbs garlic
• 2 tbs butter
• 1/2 lemon juice
• Chopped parsley

Ingredients for the garnish:

• Jillian tomatoes
• Pea tendrils
• Grated parmesan