Pasta Recipe
Cream Corn Ravioli with butter, sage and lemon
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Ingredients
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Pasta and Filling
Method
Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a blender or food processor, combine corn, ricotta cheese, Parmesan cheese, salt, and black pepper. Blend until smooth. Set aside.
- 3
Roll out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
- 4
Assemble the Ravioli
Lay one sheet of pasta on a floured surface. Place small spoonfuls of filling about 2 inches apart on the sheet. Moisten the edges around the filling with water. Place another sheet of pasta on top and press down around the filling to seal. Cut out individual ravioli using a knife or ravioli cutter.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Prepare the Sauce
In a large skillet, melt butter over medium heat. Add fresh sage leaves and cook until crispy. Squeeze in lemon juice and toss the cooked ravioli in the sauce to coat.
- 7
Serve
Plate the ravioli and drizzle with the sage butter sauce. Garnish with additional Parmesan cheese if desired.
