To make the Corn Tortelli: Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal
and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap
until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine
a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.
Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese
, goat cheese
, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.
To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush
dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.
To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.
To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float
, about 2 minutes. Drain
pasta, using a large mesh strainer
or slotted spoon, into the bowl with the Tarragon
Butter. Toss to coat. Sprinkle with Parmesan
and serve immediately.