Sweet Corn Ravioli
An ode to summer and the local Minnesotan harvest.
At the heart of this dish is sweet roasted corn, specialty cheeses and of course fresh pasta. All come together to create a bold, creamy and fresh dish. Worthy of those last summer evenings on the patio.
Ingredients:
4 oz. roasted corn ~ 1 ear
1 oz. red onion
1 tbsp. chives, chopped
1.5 tsp. tarragon, chopped
*optional - serve with a lemon butter sauce or a light cream sauce
Directions:
for the filling:
Let corn soak in water for 30 minutes. Preheat oven to 400°.
Roast corn with husk on for 1 hour and 15 minutes. Remove from oven and cut corn from cob.
In a food processor or blender, blend roasted corn until smooth. Remove to a large bowl and fold in the remaining ingredients, adding salt and pepper to taste.
assemble the ravioli:
Dust your work surface with flour to prevent sticking and lay out your fresh pasta sheets.
Dollop the filling (using a rounded teaspoon) onto one half of the pasta sheet, leaving enough space (approx. 2 finger-widths) between them and from the edge for sealing (avoid overfilling)
Moisten the edges of the pasta sheet around the filling with a little water or egg wash to help the two sheets form a strong seal.
Carefully lay the other half of the pasta sheet over the filling, like making a sandwich, gently pressing around the mound of filling to remove any trapped air bubbles and firmly seal the edges.
Using a pasta cutter (a pizza cutter or knife works too), trim the ravioli into 2 ½ - 3 inch squares
Dust the ravioli with a bit more flour. Cover and repeat with the remaining ingredients.
cooking the ravioli:
Bring a large pot of lightly salted water to a boil. 4 quarts of boiling water per pound of pasta. Add 2 tbsp. of salt to water.
Add your ravioli to the pot and cook until your ravioli floats to the surface (or until al dente).
Serve immediately with your choice of sauce and more parmigiano reggiano.
EXPLORE MORE RECIPES
