Ricotta Ravioli Recipe

Instructions

1. 1

   Make the Ravioli 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 on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, combine ricotta cheese, grated Parmesan, salt, and pepper. Mix until smooth.

3. 3

   Roll the Dough

   Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin.

4. 4

   Fill the Ravioli

   Place small spoonfuls of the filling on one sheet of dough, leaving space between each. Moisten the edges with water and place another sheet on top. Press down to seal and cut into individual ravioli.

5. 5

   Make the Sweet Corn Sauce

   In a saucepan, melt butter over medium heat. Add corn kernels and cook for a few minutes. Add heavy cream, salt, and pepper. Simmer for 10 minutes, then blend until smooth.

6. 6

   Prepare the Poblano Sauce

   In a skillet, heat olive oil over medium heat. Add minced garlic and chopped roasted poblano peppers. Sauté for a few minutes and add salt and lime juice. Blend until smooth.

7. 7

   Make the Ancho Breadcrumbs

   In a bowl, mix breadcrumbs, ancho chili powder, olive oil, and salt. Spread on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes until golden.

8. 8

   Cook the Ravioli

   Boil a pot of salted water. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

9. 9

   Serve

   On a plate, drizzle sweet corn sauce, place ravioli on top, spoon poblano sauce over, and sprinkle with ancho breadcrumbs.