Sweet Corn and Ricotta Raviolo

Name: Sweet Corn and Ricotta Raviolo
Yield: Makes 10 Servings
Ingredients: 3 ears of corn, kernels cut from cobs, cobs reserved; Kosher salt; 6 tablespoons unsalted butter, room temperature, divided; 1 shallot, finely chopped; 1 garlic clove, finely grated; Freshly ground black pepper; ¼ cup dry white wine; ½ cup whole-milk ricotta; 1 tablespoon chopped basil, plus 10 small basil leaves; Cornmeal or semolina flour (for dusting); 1 pound Fresh Pasta Dough; 10 small egg yolks; 1 small egg, beaten to blend; Extra-virgin olive oil and finely grated Parmesan (for serving); A 3½-inch-diameter cookie cutter

By Rick MartinezPhotography by Alex Lau

September 23, 2016

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Alex Lau

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish! Here are step-by-step instructions on how to shape and fill raviolo.

Recipe notes

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