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 Read the rest of this entry »

By Thomas Cenci

I love making pasta dishes, there simple and easy to make (most of the time) and you can do so much with them.

You don’t have to stick to the same old spaghetti, linguine or penne either, why not try making ravioli’s?

It’s easier than you might think, and what better ingredients to use than tomato and ricotta cheese, so just follow the recipe below and enjoy.

Ingredients:

For the pasta
• 3.5 oz pasta flour
• 4 egg yolks Read the rest of this entry »