Homemade Cream Ravioli with Corn Filling


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

1 egg

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!

  1. 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. 
  2. 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.
  3. 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.
  4. Roll out pasta sheets to desired thickness, and fill with the corn and ricotta mixture.Neapolitan-Ravioli-uncooked-703x1024
  5. 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.
  6. Saute the remaining corn and cherry tomatoes in the butter until tomatoes are blistered.  Season with salt.
  7. 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)