Chef Ali Laraia of The Sosta, a fast-casual Italian restaurant in New York City’s NoLita neighborhood, gained inspiration for the spot's menu during a road trip around Italy. At each of her stops, local preparations of classic Italian dishes using seasonal produce inspired her thinking, eventually leading to a conversation back in New York City with The Sosta co-founder Samantha Wasser (also of by CHLOE and Dez, which opened in May).
Laraia grew up cooking alongside her mother, Marian Laraia (currently a teacher and chef at Google), observing her ability to prepare cakes incorporating seasonal ingredients. “I often made pumpkin pies, berry tarts or walnut caramel tarts,” says Marian. “I would take Ali to the supermarket when she was a child in a red wagon, and she would help me pick out the produce she wanted to cook together.”
During August, Laraia is serving her recipe for corn agnolotti at Manzo in the Flatiron District’s Eataly outpost. Agnolotti is a stuffed pasta that originated in Italy’s Piedmont region. Most commonly square or crescent shaped, agnolotti is traditionally stuffed with vegetables and meats—donkey meat, if you’re in Monferrato—but typically not cheese, which distinguishes it from the more mainstream pasta ravioli.
Laraia’s recipe uses cheese but no meat, so it’s friendly for any vegetarian guests at your table.
Corn Agnolotti with Heirloom Tomato Sauce
Courtesy of Chef Ali Laraia of The Sosta, New York CityIngredients
For the Corn Filling:
6 ears of corn
6 grams kosher salt, plus more for the water
20 grams shallots, chopped
10 grams garlic, chopped
40 grams olive oil
40 grams butter
600 grams ricotta
10 grams basil, finely chopped
1 gram cracked black pepper
For the Heirloom Tomato Sauce:
40 grams olive oil
40 grams butter
10 grams garlic, grated
1300 grams heirloom tomatoes, cut into 1/2-inch pieces
8 grams kosher salt
1 grams cracked black pepper
For the Agnolotti Dough:
3 cups all-purpose flour
3 whole large eggs, plus 3 egg yolks
For Garnish:
2 basil leaves per plate
Shaved Parmigiano-Reggiano cheese, to taste
Method
1. Prepare the corn filling: Boil the corn in salted water for 30 minutes. Let cool and remove the kernels. Sauté the shallots and garlic in olive oil and butter until shallots are translucent, about 10 minutes. In a blender, add the shallot-garlic mixture and corn and purée. In a bowl, fold the corn mixture with the ricotta and basil. Add the pepper and 6 grams salt and mix well.
2. Prepare the heirloom tomato sauce: Melt the olive oil and butter over medium high heat in a large pan. Add the garlic, reduce heat to low, and cook for 4 minutes, stirring often. Add the tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 minutes more.
3. Prepare the agnolotti: Using the flour and eggs, follow Eataly’s method for agnolotti here. Fill the pasta with the corn filling and cook according to instructions.
4. Plate the dish: Spoon a heaping portion of pasta on a plate. Using a ladle, pour the tomato sauce on top. Garnish with the basil and some cheese.
