Homemade Sweet Corn Ravioli with Ricotta and Basil

Homemade ravioli pockets filled with fresh sweet corn, ricotta, and basil, and cooked in a buttery corn sauce for the perfect summer dinner. Fresh tomatoes and a pop of acidity too, but are optional.

📝 Ingredients

• 1 pound fresh pasta dough (store-bought pasta sheets or wonton wrappers are options)
• 1 cup whole milk ricotta cheese
• 1 corn on the cob (kernels, roughly chopped)
• 1 clove garlic (minced)
• 1 1/2 Tablespoons fresh basil (chopped)
• 1/3 cup freshly shredded parmesan cheese
• 1/4 teaspoon fine sea salt (or to taste)
• 6 Tablespoons high-quality butter
• 1 shallot (finely diced)
• 3-4 cloves garlic (minced)
• Dash red pepper flakes (or to taste)
• Salt and pepper (to taste)
• 1/2 cup white wine (or vegetable stock)
• 1 corn on the cob, kernels removed
• 1/4 cup heavy cream
• 1/4 cup reserved pasta water
• 1/2 cup cherry tomoatoes (quartered, optional)
• Basil (for garnish)

👨‍🍳 Instructions

1. 1Make the fresh pasta dough and let it rest as directed. Prepare a baking sheet by sprinkling semolina across it and set aside (we'll use it later on once the ravioli is formed).
2. 2Ravioli Filling: In a bowl, combine the filling ingredients. Taste test to adjust any levels according to your preferences. Set aside or store it in the fridge if not using right away.
3. 3Bring a large pot of salted water to a boil, because this will take a while, I like to start it before or while forming the pasta so it’s ready once the ravioli is formed. For even more corn flavor, add the cobs to the pasta water, just remove them before cooking the ravioli.
4. 4Roll out the dough: Take approximately ¼ of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands, form it into a rectangle shape, just thick enough to fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding it into a rectangular shape again as needed. Each time you roll it out, it will expand in the shape it was before rolling, so making it a uniform rectangle as much as possible to help you later on.
5. 5Once you've gone through the largest setting and have a solid 'rectangle shape', thread the dough through each smaller setting, getting thinner each time, until you've reached your desired thickness. I like to go with the second to last thinnest setting, however, if you're really brave you can go as thin as possible. Place the rolled pasta sheet on a semolina-dusted countertop to prevent sticking.
6. 6To use a ravioli mold: Place a sheet of pasta dough on top of the ravioli mold base. Use the dimpled mold to create the pockets, then place the filling in each divot (about 2 teaspoons). Brush the edges lightly with water, then layer the other pasta sheet on top of the mold; roll over it with a rolling pin to seal and cut the edges of the ravioli. Place cut ravioli on a baking sheet sprinkled with semolina flour.
7. 7Without a ravioli mold: On one half of the rolled-out dough section, place approximately 1 ½ teaspoons of the filling spaced about 1 ½ inches apart. You want to place it on one half because the other side of the dough will be folded over to create the ravioli pockets. I find that a small cookie scoop to place the filling gives the perfect equal amount for each pocket. Then, fold over the other half of the pasta sheet and gently press around each filling to create the pocket, before using a pizza cutter or pasta cutter to cut out each pocket.
8. 8Sauce: Heat a large skillet over medium-high heat. Add butter and, once bubbling slightly, add the chopped shallot. Stir and let cook for 1-2 minutes; add the garlic and let cook for another 1-2 minutes. Make sure you layer in some salt throughout, including at this point. Add the wine to deglaze the pan and let simmer down for about 2-3 minutes. Stir in the corn kernels and let cook for 1-2 minutes. Add the reserved pasta water, letting it boil to thicken slightly, then reduce heat and stir in the heavy cream before finishing.
9. 9Once you add the corn to the sauce, you should begin boiling some of the ravioli. Don't overcrowd the pan; depending on your pot size, you usually need to do about 2 batches. Let the first round of pasta cook for about 1-1½ minutes. Then transfer the ravioli to the sauce pan, where it will continue cooking. It's here that you can take some reserved pasta water. Finish the remaining ravioli.
10. 10Serve with the fresh tomatoes, as desired, extra Parmesan cheese, and fresh basil. Enjoy!