Corn has been delicious here lately, and cheap! When you can get a whole cob for about 25 cents, you can't go wrong! With my latest haul of corn from the market, I couldn't wait to make this ravioli recipe. While I do not have a nifty little ravioli press, I have a scalloped knife for making pretty designs on vegetables, so I thought that would work perfectly to make a pretty edged ravioli. I'm sure that a pasta maker would have been a great tool to use here because I only made 10 large ravioli compared to the 36 that was recommended with the recipe. I'm sure that mine were far too large and far too thick. Because of this little mishap, I ended up with plenty of extra filling leftover. I plan to make little individual lasagna cups with this, because it was way too delicious to waste! These ravioli were perfectly sweet from the corn and slightly tangy from the wine, yet fresh from the addition of the herbs. If you have a bit of extra time on your hands to make your own pasta, give these a try while fresh corn on the cob is still available!
For the Pasta Dough:
1 3/4 cup Flour
1/4 teaspoon Salt
1/2 tablespoon Water (more or less, as needed...I ended up using more like 3 tablespoons)
To prepare the dough by hand, sift the flour into a large pile on a flat surface. Make a fist-sized well in the center and add the eggs, salt, and 1/2 tablespoon of water. With a fork, gradually whisk the eggs to incorporate the flour. Add more flour or water as needed, until a firm dough is formed. Knead the dough for 2-3 minutes, or until smooth.
Alternatively, use a stand mixer. Place the flour and salt in the bowl and add the eggs. Mix on medium speed, adding water until the dough comes together in a ball. Switch to the dough hook attachment and knead the dough for 1-2 minutes, adding more flour or water as needed until a firm dough is formed. Transfer to a lightly floured surface and knead by hand for 1-2 minutes, or until smooth. Wrap with plastic wrap and allow to rest for 30 minutes before rolling out by hand or with a pasta roller and cutting into the desired shape.
For the Filling:
2 cups Corn Kernels (cut from about 3 ears)
2/3 cup Whole Milk Ricotta Cheese
2 tablespoons Heavy Cream (I used light)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Oregano, chopped
Place the corn kernels in a food processor and pulse until coarsely chopped (or if you don't want to dirty up the food processor, roughly chop the corn kernels on a large cutting board). In a bowl, combine the corn, ricotta, egg, cream, salt, pepper, and herbs until well blended.
To assemble the ravioli, divide the dough into quarters and roll each out into thin sheets with a rolling pin or pasta roller. Drop about 1 teaspoon of filling into the center of each ravioli, spacing the centers about 2 inches apart. Moisten the edges with water and top with a second sheet of pasta dough. Press to seal, cut apart using a ravioli cutter or a knife, and crimp the edges with a fork to thoroughly seal. The ravioli can be made up to a day ahead of time; arrange in a single layer on baking sheets lined with parchment paper and sprinkled with cornmeal or semolina flour. Cover with plastic wrap and refrigerate until ready to cook. Ravioli can also be frozen in a similar way; transfer them to a zip top bag after completely frozen.
To cook the ravioli, boil them for 7-8 minutes or until tender. Transfer with a slotted spoon to serving dishes. Reserve about 1/4 cup of pasta water.
For the Sauce:
1/2 cup White Wine (we used Sauvignon Blanc)
1/4 cup Butter
1/4 cup Cream
1/4 cup Mixed Herbs, chopped (parsley, oregano, and basil)
Heat a skillet over medium heat. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and butter and simmer until thickened, 3-5 minutes, whisking constantly to prevent the cream from scorching. If needed, add the reserved pasta water 1 teaspoon at a time until the sauce is the consistency of a thick cream. Stir in the chopped herbs and spoon over ravioli. Top with parmesan cheese, if desired.
SOURCE: Love and Olive Oil