Delicious Sweet Corn Ravioli From Scratch
This homemade pasta is filled with fresh, sweet corn, delivering a delightful burst of flavor in every bite.
Equipment
- Mixing Bowl
- Pasta Machine
- Skillet
- Pot
Ingredients
Pasta Dough
- 2 cups All-Purpose Flour Forms the base for your ravioli dough.
- 2 large Eggs Essential for binding the flour and adding richness.
Filling
- 1 cup Fresh Sweet Corn Adds natural sweetness and crunch.
- 1/2 cup Ricotta Cheese Enhances creaminess of the filling.
- 1/4 cup Parmesan Cheese Adds savory depth to the filling.
- 1/2 teaspoon Salt Brings out the flavors of all ingredients.
- 1 dash Black Pepper Enhances overall flavor of the filling.
- 2 tablespoons Olive Oil Used for sautéing the ravioli before serving.
- 2 tablespoons Fresh Herbs Finely chopped basil or parsley for garnish.
Instructions
- Begin by making the pasta dough. In a large mixing bowl, combine the all-purpose flour and salt. Form a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until the mixture starts to come together.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- While the dough rests, prepare the filling. In a medium bowl, combine the fresh sweet corn, ricotta cheese, and parmesan cheese. Season with salt and pepper, mixing until well blended.
- After the dough has rested, divide it into four equal portions. Roll out the dough until it is about 1/8 inch thick. Cut the pasta sheet into rectangles, approximately 3 by 4 inches in size.
- Place a tablespoon of the corn filling in the center of each rectangle. Lightly brush the edges of the pasta rectangles with water, fold the dough over to create a pocket, and press the edges to seal firmly.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking them for about 3-4 minutes or until they float to the surface.
- While the ravioli are boiling, heat a large skillet over medium heat and add the olive oil. Gently transfer the cooked ravioli to the skillet, tossing them lightly in the oil to coat.
- Serve the ravioli warm, garnished with freshly chopped herbs. Drizzle with additional olive oil or your favorite sauce for a finishing touch.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water to keep them moist.