In my most recent cooking class at the Gourmandise School of Cooking, we were taught how to make homemade pasta from scratch, including the filling!
Here is a step by step tutorial of what I learned:
10 oz flour
3 eggs, lightly beaten
3 ears of corn
3 tablespoons butter
1 cup ricotta
2 tablespoons parmesan
1 tablespoon marjoram, chopped
1 cup cream
2 tablespoons marjoram, sage, tarragon, basil or sage, chopped
2 tablespoons butter
1 ear of corn, kernels removed from cob
Let’s get started!
- First, you are going to start with the homemade dough. On a clean, flat work surface, make a well in the flour, add the eggs, and begin to mix, adding the flour from the sides of the well a little bit at a time. Mixture should form a stiff dough.
- Knead dough for about 3 to 4 minutes. Let rest, covered with plastic wrap, for 30 minutes. You’re going to need a pasta maker (which you can find for $25) to mold pasta.
- While dough is resting, make the filling. Cut the kernels off 3-4 ears of corn. Heat the butter in a medium pan over medium heat. Add the corn and sauté until golden. Season with salt and pepper. Transfer to a food processor to puree. Combine the corn mixture with 1 cup of ricotta, marjoram and the remaining egg. Adjust seasoning.
- Roll out pasta sheets to desired thickness, and fill with the corn and ricotta mixture.
- Combine 1 cup of cream and marjoram in a pot over low heat. Allow to simmer, infusing the flavor of the marjoram. Set aside until ready to serve and then reheat gently until just heated through.
- Saute the remaining corn and cherry tomatoes in the butter until tomatoes are blistered. Season with salt.
- Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes. Serve with marjoram cream spooned on top.
Let me know your thoughts and if you love this ravioli recipe as much as I did!
(Photos not mine)