Posted on 18 December 2011 by

Summer Corn and Tomato Ravioli

By David Harbilas

Fresh pastas can be a little intimidating to the home cook, and perhaps the laborious process of making the dough and rolling it out isn’t for those with little patience.

But the results are well worth it, and luckily most fillings are relatively easy to make and hard not to do well.

This recipe is no different, though it takes a little inspiration from Thomas Keller of The French Laundry.

I was reading his eponymous cookbook and came across his recipe for corn and truffle agnolotti and decided to make a variation with tomato and corn. Again, this is not a very difficult recipe, though it does take time. And the results are well worth it.

Makes enough filling for 36-48 ravioli

4 ears of corn
2 tomatoes, chopped
1 shallot, diced
½ cup white wine
2 sprigs of fresh thyme
1 cup heavy cream
2 tablespoons whole butter
salt and pepper to taste
Fresh pasta sheets

Shuck the corn and cut the kernels off the cob. (Reserve the cobs for corn stock, which is the perfect sauce for the ravioli once they are done.) Melt the butter in a sauté pan over medium-high heat and sauté the shallots for 30-45 seconds, or until soft. Add the white wine and reduce by half, about 1-2 minutes. Add the corn, thyme sprigs and tomatoes. Cook for 30 minutes, or until slightly thick and the corn is cooked through.

Add the heavy cream and cook until very thick, about 30 minutes. Remove from the heat and allow to cool to room temperature. Remove the thyme sprig and place the mixture in a food processor. Blend the mixture well and place in a small bowl. Place the mixture in a refrigerator and allow to cool until very solid, at least 2 hours and as long as 6 hours or more. Lay out the pasta sheets and place small spoonfuls of the filling on the sheets at even distances.

Brush the pasta with a little egg wash in between the filling, then place a layer of the pasta on top. Press the pasta onto the bottom layer, taking care to remove any air, then press to seal. Cut the ravioli into even sized squares. Cook as you would any fresh pasta (about 2-3 minutes in boiling water) and serve with any sauce you like.

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