Sweet Corn Ravioli Bar Siena
Chef Fabio Viviani
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For the Pasta: 2 Cups Flour 3 Eggs 1/2 tsp Salt 1/2 tsp. Extra Virgin Olive Oil Directions: In a food processor combine the flour & salt. Turn it on & add the oil, then slowly add the eggs. It will start to form a ball if it needs more moisture add a little bit of cold water until done. Once it is all combined, take out of food processor, wrap in plastic wrap & refrigerate for at least an hour. Once dough is rested, start flattening it out using your hands. Using a pasta maker set on the largest setting start processing dough through it. Every 2 times reducing the size of the setting so the dough gets thinner. Keep working dough until about the thickness of a dime. Cover sheets of pasta with dry towel until ready to use. For the Filling: 3 C. Sweet Corn 1 T. Sliced Garlic 4 T. Butter 1 C. Ricotta Cheese ½ C. Grated Parmesan Cheese Directions: In a sauté pan melt the butter over high heat, add the garlic & cook for 1 min. Next add the corn and sauté for 4 min. remove from heat & let cool. Put the cooked corn in a food processor with the remaining ingredients & puree until smooth. Place filling in a bowl & refridgerate Download more recipes at WCIU.com. Sweet Corn Ravioli until ready to use. To Assemble The Pasta: Lay out 1 sheet of pasta & cut in half. Using one piece, put a ½ tablespoon of filling down, leave a ½ inch space & repeat until done. Brush remainder of pasta with egg wash & top with other pasta sheet. Press down to seal sheets together & push out all air bubbles in ravioli. Using a knife cut in between ravioli and put aside until ready to use. For the Sauce & to finish the dish: ½ C. Roasted Corn Kernels 1 C. Chioddini Mushrooms 1 T. Sliced Garlic 4 T. Butter ½ C. White Wine TT Truffle Oil Directions: In a large pot filled halfway with salted water bring to a boil. Meanwhile in a large sauté pan, melt butter & cook garlic for 1 min. over high heat. Add mushrooms & corn sauté until mushrooms are tender about 3 mins. At this point start cooking the ravioli in the pasta water. Deglaze pan with white wine, once wine is reduces place ravioli in sauce, using a little bit of the pasta water to adjust the thickness of the sauce. Once ready, garnish with truffle oil and serve on desired plate. Download more recipes at WCIU.com.