Ravioli Recipe

Make Pasta Dough

On a clean work surface pile the 2 cups flour and make a well in the center. Crack the 3 eggs into the well, add 0.5 tsp fine sea salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add up to 1 tsp water; if too sticky, dust with a little flour. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare Corn-Ricotta Filling

While dough rests, heat a small nonstick skillet over medium heat and add 1 tsp olive oil. Add 0.75 cup fresh corn kernels and a pinch of salt; sauté 2–3 minutes until just tender and starting to color. Remove from heat and let cool slightly. In a bowl combine 1 cup ricotta, 0.25 cup finely grated parmesan, 1 tsp lemon zest, 0.25 tsp black pepper, 0.25 tsp salt, and the cooled corn. Mix until just combined — do not overwork, you want a slightly chunky filling. Taste and adjust seasoning. Transfer filling to a piping bag or a resealable bag with the corner snipped for easier portioning.

Roll & Form Ravioli

Divide rested pasta dough into 4 pieces. Keep pieces you are not working with covered. Using a pasta machine or rolling pin, roll each piece into a thin sheet about 1.5–2 mm thick (thin enough to be translucent but not tearing). On one sheet, place 1 tsp mounds of filling spaced about 1.5 inches apart. Brush around each mound with a little water (or beaten egg) to help seal. Lay a second sheet over the first and press gently around each mound to remove air, then cut between mounds into squares or use a ravioli stamp. Press seams firmly to seal; use a fork to crimp edges if desired. Place finished ravioli on a lightly floured tray and keep covered while you finish the rest.

Prepare Tomato Butter

In a medium sauté pan over medium-low heat add 3 tbs unsalted butter. Once butter has melted and begins to foam, add 1 clove minced garlic and cook 30 seconds until fragrant (do not brown). Add 1 cup diced ripe tomatoes, 0.25 tsp salt and 0.25 tsp black pepper. Simmer gently for 4–6 minutes until tomatoes break down slightly but still hold some shape. Keep warm over very low heat.

Toast Breadcrumbs

In a small skillet heat 2 tbs butter over medium heat. Add 0.5 cup breadcrumbs and toast, stirring frequently, until golden brown and crisp, 3–4 minutes. Stir in 2 tsp basil oil at the end and remove from heat. Taste and season with a pinch of salt. Set aside.

Prepare Pickled Peppers & Basil

Thinly slice 2 tbs pickled peppers. Roughly chiffonade 6 basil leaves. Keep both ready to finish the dish.

Cook Ravioli

Bring 4 liters water to a rolling boil in a large pot with 1 tbsp coarse salt. Gently lower ravioli (work in batches so they have room) into the boiling water. Cook fresh ravioli 3–4 minutes or until they float and the pasta feels tender but with a slight bite. Use a slotted spoon to transfer ravioli directly into the warm tomato butter pan, allowing excess water to drip back into the pot.

Finish in Sauce

Toss the ravioli gently in the tomato butter over low heat for 1 minute to coat and heat through. If the sauce seems tight, add up to 1–2 tbs of reserved pasta cooking water. Drizzle 1 tsp extra virgin olive oil over the ravioli and gently turn to shine.

Plate & Garnish

Divide ravioli among 4 plates (or 2 main-course portions). Spoon any remaining tomato butter and corn bits over the top. Scatter the toasted basil breadcrumbs over each portion, distribute the thinly sliced pickled peppers, and finish with the basil chiffonade. Optionally grate a little extra parmesan over the top and finish with a few drops more basil oil if desired.