Corn ravioli and summer truffles

Preparation

Baking Directions:

For pasta:Combine everything in a mixer and mix until dry and somewhat smooth.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll the dough out as thin as possible (1/8-inch maximum) into 12-inch sheets.

Cut out 2 x 3-inch rectangles with a pizza cutter or use a rectangle cookie cutter roughly the same size.

Layer the rectangles with parchment paper and refrigerate until ready to use.

For corn stock:Cover the stripped corn cobs with just enough water.

Simmer for 30 minutes and strain.

For corn filling:Bring the corn stock (or water) and milk to a boil.

Pour in the polenta and stir.

Cook on a low heat for 1 hour.

Add more water if it gets too dry.

When it is totally smooth, add cheese, garlic, salt and pepper and set aside.

Strip the corn cobs.

Saute the corn in butter until tender with absolutely no color.

Puree the corn with hot corn stock and butter.

Pass the corn puree through a chinoise and season with salt and pepper.

Mix 50 percent corn puree and 50 percent polenta (about 8 ounces each) and season.

Reserve the extra corn puree for sauce.

Both ingredients should be at least warm to mix properly.

Chill the mix and then place in a pastry bag.

For corn sauce:Use the leftover corn puree and heat up it up with just enough corn stock to thin out to a saucelike consistency.

To build ravioli:Lay out 6 rectangular pieces of pasta.

Brush a 1-inch border of egg along each pasta sheet.

Pipe a quarter-size dollop of filling about 1/2-inch high in the center of each pasta sheet.

Fold each pasta sheet over to the left and match the corners up.

Use your fingers to press a seal along the perimeter of the filling.

Repeat this until all your ravioli are complete and place them on a floured piece of parchment paper.

Refrigerate them until you are ready to cook them.

To create dish:Bring at least 2 gallons of salted water to a boil.

Drop your ravioli into the water and cook until the corners are cooked through, about 7 minutes.

Drain them and gently toss them in a bowl with the 2 tablespoons of butter, salt and pepper.

Lay out four plates and ladle a pool of corn sauce on the bottom of each plate.

Spoon the ravioli onto the sauce and arrange neatly.

Place 2 pieces of thinly shaved pecorino romano cheese on each plate.

Shave some fresh summer truffles onto each plate (or drizzle some truffle oil) and serve.