Ingredients

3 ears sweet corn

1 tablespoon extra-virgin olive oil

½ medium yellow onion, thinly sliced (about ¾ cup)

1 cup fromage blanc

2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish

1½ teaspoons Champagne vinegar

½ teaspoon minced tarragon

2 teaspoons minced chives, divided

kosher salt

1½ pounds fresh pasta sheets

4 tablespoons (½ stick) unsalted butter, cut into small cubes

2 teaspoons finely chopped flat-leaf parsley

Honey (optional)

Preparation

  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. 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. In a food processor, purée 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. Place one pasta sheet on a lightly floured work surface. Using a 3½-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. 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.