Roasted Corn Ravioli With A Light Cream Sauce

Instructions

Dough

1. In the bowl of a food processor fitted with a metal blade, combine flour and salt by pulsing a few times
2. Add eggs, water and then pulse the ingredients together. You may need to add a little more flour or water. The goal is to have the ingredients come together into a sticky solid ball.
3. Take the dough out and knead on a floured surface for two or three minutes
4. Wrap the dough in plastic wrap and place in the refrigerator for at least 30 minutes

Filling

1. Cook the corn in boiling/salted water for 5 minutes. Remove and let cool
2. With a sharp knife remove the kernels from the cob and place in the bowl of a food processor fitted with a metal blade
3. Add the ricotta, Parmesan, egg, cream salt and pepper and then process until all the ingredients come together in a homogenous mass.
4. Cover with a plastic wrap and then place in the refrigerator for at least 30 minutes.

Pasta Sheets and Ravioli Molding

1. For this you need a pasta maker, rolling pin and a well floured working surface.
2. Take your dough ball out of the frig and cut into four pieces.
3. Roll your piece of dough into a tube and then flatten to less than a half inch
4. Start your dough through the pasta maker on setting #1. Dust with flour after each pass through the pasta maker working through settings #2, #3, #4, #5 up through #6.
5. Ravioli molds are a great invention. They make the production of a quantity of ravioli relatively easy. I spray the mold with pam and then place the first sheet of pasta on the mold and then use the compression piece to form the ravioli
6. Place a heaping teaspoon of the corn filling in each indentation
7. Place the second sheet of pasta on top and then use a rolling pin to flatten the top pasta sheet working from the middle out on each side to work air out and seal the top of the ravioli.
8. Flip the mold to extract the molded raviolis.
9. Using a pastry roller/knife separate each ravioli and place on a sheet of wax paper.
10. I was able to repeat the process two more times winding up with 36 raviolis

Sauce

1. In a large sauté-pan slowly cook the corn and shallot in the olive oil for 5 to 7 minutes or until the corn just begins to turn color
2. Add the butter, garlic and thyme and cook until the corn becomes just golden brown.
3. Spoon off ½ cup of kernels and set aside for plating at the end
4. Add the wine and bring up the heat to medium, bring to a boil and reduce the liquid by one third
5. (Note: I do the above an hour or two in advance, set aside in the pan and then return it to high heat just before serving.
6. Add the cream, Parmesan, Red pepper flakes, Salt and pepper. (Optional Truffle oil) sauté to thicken.
7. Bring a large pot of water to a boil, salt liberally and cook the ravioli to just al dente (firm to the tooth)
8. As the ravioli is cooking pull off a ladle or two of pasta water to finish your sauce
9. Drain the ravioli and add to the sauce
10. Plate the ravioli topping with reserved corn, Parmesan and fresh herbs
11. Serve