IE 11 is not supported. For an optimal experience visit our site on another browser.

Corn Ravioli

Cook Time:
25 mins
Prep Time:
45 mins
Yields:
12 ravioli
RATE THIS RECIPE
(20)

Chef notes

What makes this ravioli unique is that we grate the corn on a box grater and sauté it to make the filling. This dish tastes almost like fresh creamed corn. This is the ravioli that inspired guests to write us emails; they can't wait for summer for this corn ravioli. Rich and buttery yet light, it's the peak of summer sweet corn.

Technique tip: When the ravioli float, they are done but I like to add another 40 seconds to ensure the middle is nice and hot.

Swap option: The ravioli at Scopa changes every season. Corn for summer, squash for winter, chestnut for fall and spring is peas. When in doubt, you can always make a traditional cheese ravioli.

Special equipment: Ravioli maker press and pasta wheel cutter.

Ingredients

Pasta Sheets
  • 1 cup all-purpose flour
  • teaspoons salt
  • 7 egg yolks
  • 3 teaspoons olive oil
  • tablespoon water
Ravioli Filling
  • 3 cups grated corn
  • 1 tablespoon butter, cubed
  • salt, to taste
  • sugar, to taste
  • 3 tablespoons freshly grated Parmesan
  • 5 tablespoons mascarpone
To Assemble
  • 1/2 cup flour
  • 2 pasta sheets (recipe above)
  • 1 cup ravioli filling (recipe above)
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 1/2 cup sautéed corn
  • 1 (4-ounce) wedge Parmesan

Preparation

For the pasta sheets:

1.

In a bowl, whisk together the flour and salt.

2.

In the bowl of a stand mixer fitted with a dough hook, add all egg yolk and mix. Pour flour mixture over yolks and mix on low speed.

3.

Add in the oil and water. Mix on medium speed until dough comes together.

4.

Put dough on a lightly floured surface and knead a few times until smooth. Wrap pasta dough with plastic wrap and let rest for 30 minutes.

5.

Divide dough into to equal parts. Using a pasta sheeter, roll out each piece dough to setting #2.

For the ravioli filling:

1.

Grate corn on a box grater using the smaller holes.

2.

Set a 10-inch sauté pan over low heat, melt butter, add corn and season with salt and sugar. Cook, stirring often (don't let the corn brown) cook out the water from corn until it is thick. Taste and add salt or sugar if needed.

3.

Pour cooked corn mixture into a bowl set over another bowl with ice. Stir frequently until mostly cooled down but a little warm. Fold in Parmesan then add mascarpone and fold or whisk until smooth. Make sure it is well seasoned with salt, sugar and cheese.

4.

Let cool completely and then place the mixture into piping bags.

To assemble:

1.

If using a ravioli maker: Dust a ravioli maker's metal frame with flour, then lay a single sheet of pasta dough over the frame. Using the plastic insert, lightly push on dough to create a pocket. Pipe 1 to 1½ tablespoons corn filling into each ravioli pocket. Cover with the other sheet of dough. Using a rolling pin, roll over top of dough until the ravioli maker cuts through. Lift maker, turn over and tap the edge firmly until the ravioli release.

2.

If using a pasta wheel cutter: Lay out one sheet of pasta on a lightly floured surface and pipe 1 to 1½ tablespoons corn filling two finger spaces apart. Lay your second sheet of pasta directly over the first and lightly cup your hands around the filling, pressing lightly to seal whilst pushing out any air. Cut the ravioli into individual squares with a pasta wheel, pizza cutter or knife.

3.

Bring 2 quarts of water to a rolling boil and season with salt (should taste like the ocean!). Gently drop the ravioli into the water. When the ravioli float to the top, allow them to cook for one additional minute. Remove from water and place ravioli on a large round plate.

4.

Place a 10-inch sauté pan over medium heat. Add the chicken stock. When chicken stock reaches a simmer, add butter and allow to simmer for an additional 3 to 4 minutes. Add sauteed corn to the sauce. Add cooked ravioli into sauce, and cook for an additional minute.

5.

Spoon ravioli onto a plate. Drizzle additional sauce over top and sprinkle with freshly grated Parmesan cheese.