Sweet Corn Tortelloni Recipe From Chef Brian Lewis, 2025 James Beard Award Finalist for Best Chef by The Cottage Westport

A celebration of Northeast sweet corn at its late-summer peak: tender hand-formed egg-pasta tortelloni filled with a silky sweet corn and mascarpone puree, finished with beurre fondue, brown butter, sage breadcrumbs and a warm robiola fondutta. Best made while corn is at its sweetest – now through September.

Chef Brian Lewis, the 2025 James Beard Award finalist for Best Chef: Northeast and the chef behind The Cottage Westport, has created this extraordinary pasta recipe. The dish comes together in six components: sweet corn filling, egg pasta dough, sage breadcrumbs, brown butter, beurre fondue and robiola fondutta.

Make this delicious Italian pasta recipe for a special dinner for someone you love, or just to try your hand at a recipe from a James Beard award finalist! 

“Have fun, taste, explore and don’t be afraid to make mistakes – that’s the best way to learn.” – Chef Brian Lewis

Sweet Corn Tortelloni With Parmigiano Reggiano, Robiola Fondutta, Sage Breadcrumbs

Sweet Corn Filling

• 3 quarts freshly shucked sweet corn
• 1 pint unsalted butter
• 1 pint dry white wine
• 1 pint water
• 1 cup mascarpone cheese
• 1 pint Parmesan cheese, finely grated
• kosher salt, to taste

Here's how to make it: 

1. Melt the butter in a medium, heavy-bottomed saucepan and add the corn. Season with salt to taste and sweat gently over medium heat until the moisture begins to evaporate.
2. Add the white wine and let cook until fully absorbed into the corn, then add the water and the mascarpone.
3. Stir and cook slowly over medium heat until the water and mascarpone have all been absorbed, then add the Parmesan cheese. Remove from the heat and stir until the cheese is fully incorporated.
4. Working in small batches, transfer the corn filling to a Vitamix and blend slowly, increasing the speed to high until smooth. Transfer to a bowl set over ice and season with salt to taste.
5. Once the corn puree is cold and set to a thick consistency, place in plastic pastry bags and refrigerate for a few hours to ensure the filling is easy to work with while making the tortelloni.

Chef’s Note: This filling can be made and held the day before.

Egg Pasta Dough

• 3 1/2 cups 00 flour
• 2 whole eggs, local farm preferable
• 12 egg yolks
• 2 tablespoons whole milk
• 2 tablespoons extra virgin olive oil

Here's how to make it: 

1. Place the 00 flour in the bowl of a stand mixer fitted with the hook attachment.
2. Combine the whole eggs, egg yolks, olive oil, and milk in a small bowl.
3. With the mixer on low speed, add the egg mixture slowly, allowing the flour to absorb the eggs and form a soft dough.
4. Turn the dough onto a lightly floured work surface and knead for 5 minutes to develop the gluten and elasticity. The dough should feel smooth and have a bright yellow color. Cover with plastic film or a clean kitchen towel and rest for 30 to 45 minutes before rolling.
5. To make the tortelloni, cut the dough in half and roll each half into 10-inch by 5-inch sheets, about 1/2-inch thick. Using a hand-crank or electric pasta machine, lightly dust the sheets with flour and roll through, starting at the highest setting (usually 10) and working down to number 2, passing through each setting along the way for a smooth, well-developed dough.
6. Once rolled, pipe out the filling. Dab water around the perimeter of one side of each square (or use a spray bottle for an even blanket of moisture) to help seal the pockets. Turn a square diagonally so the top point lines up with the bottom. Bring the bottom point up to meet the top, press to seal, and run a finger down around the filling to push out the air and seal the edge at the same time. Bring the bottom two points of the triangle downward and press the ends together to complete the shape. Store the tortelloni in the refrigerator or freezer until ready to cook.

Sage Breadcrumbs

• 2 cups panko breadcrumbs
• 6 tablespoons unsalted butter
• 8 sage leaves, roughly chopped
• kosher salt, to taste

Here's how to make it:

1. In a medium saucepan, cook the butter over medium heat until it begins to bubble and foam.
2. Add the breadcrumbs and coat in the butter. Cook over medium heat, stirring often, until lightly golden brown.
3. Add the sage and cook until the sage is crisp and the breadcrumbs are golden brown. Season with salt to taste. Transfer to a tray to cool and store in an airtight container at room temperature.

Brown Butter

• 8 ounces unsalted butter
• 2 ounces milk powder

Here's how to make it: 

1. In a medium saucepan, cook the butter over medium heat until it begins to bubble and the milk solids begin to brown.
2. Stir in the milk powder and cook for an additional 3 minutes, until everything is nutty brown and fully incorporated. Whisk to prevent burning. Once evenly browned and nutty in aroma, remove from the heat and pour into a stainless bowl set over ice to chill. Gently rewarm before serving.

Beurre Fondue

• 8 ounces unsalted butter
• 2 tablespoons water

Here's how to make it: 

1. Dice the cold butter and set aside, keeping it cold.
2. In a medium saucepan, bring the water to a simmer and immediately begin adding the cold butter one piece at a time, stirring constantly with a wooden spoon or whisk. Incorporate each piece as it melts and emulsifies, being careful not to add too much heat or let the mixture cool too far. The butter should be smooth and emulsified. Set aside in a warm area near the stove.

Robiola Fondutta

• 8 ounces Robiola Rocchetta cheese
• 6 ounces heavy cream
• kosher salt, to taste

Here's how to make it: 

1. Place the Robiola and heavy cream in a stainless-steel bowl set over a saucepan of simmering water and melt, whisking gently to keep the cream emulsified. Season with kosher salt to taste and transfer to a CO2 siphon; charge with two CO2 charges. 
2. Hold in a water bath at 150 degrees F until ready to use.

How to assemble the dish:

1. Cook the tortelloni in salted boiling water for 3 to 4 minutes. Drain and toss in a sauté pan or bowl with a liberal amount of beurre fondue and brown butter to coat well.
2. Place 7 to 8 tortelloni in a warm serving bowl with the beurre fondue and a bit of the brown butter.
3. Finish with a sprinkle of sage breadcrumbs, grated Parmesan and a touch of the warm robiola fondutta on top.
   

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