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Ingredients
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Pasta Dough
Filling
Salsa Bianca
Method
Pasta Dough
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, crack the eggs into the well, and mix with a fork until combined. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
Prepare the Filling
In a bowl, mix the sweet corn, Calabrian chili paste, crumbled feta, chopped cilantro, and lime juice until well combined. Set aside.
Assembly
Fill the Ravioli
Roll out the pasta dough into thin sheets. Place a spoonful of filling about 1 inch apart on one sheet. Brush the edges with water, then place another sheet on top. Press down to seal and cut out ravioli shapes.
Salsa Bianca
Make the Sauce
In a saucepan, heat the heavy cream over medium heat. Add minced garlic and cook for 1 minute. Stir in grated Parmesan, salt, and black pepper, and cook until thickened, about 3-5 minutes.
Cooking
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float to the surface. Drain and toss with Salsa Bianca before serving.
