Corn Explosion Ravioli Recipe
Golden Chanterelle, Lemon Verbena, Jersey Corn
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a skillet, melt 1 tablespoon of butter over medium heat. Add the golden chanterelle mushrooms and sauté for 5-7 minutes until tender. Stir in the corn, lemon verbena, ricotta, Parmesan, salt, and black pepper. Mix well and remove from heat. Let cool.
Ravioli Assembly
Shape the Ravioli
Roll out the rested dough into thin sheets. Place small spoonfuls of the filling on one sheet, leaving space between each. Moisten the edges with water, then place another sheet on top. Press down to seal and cut into individual ravioli. Repeat until all filling is used.
Cooking the Ravioli
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
