Street Corn Ravioli Recipe
ricotta stuffed girasoli, creamed corn, blistered shishito, cilantro, hot sauce mayo, cotija
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli and Filling
Method
Preparation
Make the Pasta Dough
In a large bowl, combine all-purpose flour and a pinch of salt. Create a well in the center, add the eggs, and knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a skillet, sauté corn kernels in a little olive oil until they are cooked through. In a bowl, mix cooked corn, ricotta cheese, salt, and black pepper until combined.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
Assemble Ravioli
Place small spoonfuls of filling on one sheet of pasta, leaving space in between. Brush the edges with water, then top with another sheet of pasta. Press down to seal and cut into ravioli shapes.
Blister the Shishito Peppers
Heat a skillet over medium-high heat, add shishito peppers, and cook until blistered and charred, about 5-7 minutes. Season with salt.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface. Remove and drain.
Prepare Hot Sauce Mayo
In a small bowl, mix mayonnaise with hot sauce to taste.
Plate the Dish
Serve the ravioli topped with blistered shishito peppers, a sprinkle of cotija cheese, cilantro, and a drizzle of hot sauce mayo.