First of the season sweet corn, sage, mascarpone, parmigiana-reggiano

Pasta dough with a filling of creamy corn made with corn freshly grated from the cob, mixed with cream and ricotta. It’s the intensity of the smooth corn filling that makes the dish so surprising.

The delicate pockets are then doused in a cheesy sauce that is surprisingly light to balance off the sweetness from the corn and also served with butter glazed charred sweet corn.