Corn Uova da Raviolo – Egg Yolk Ravioli

Corn Uova da Raviolo – Egg Yolk Ravioli

Daria Souvorova

50 minutes
serves: 4-6

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During the summer (and all year really) my recipes revolve around the ingredients that I have surrounding me. This week I have plenty of eggplant and fresh corn on the cob. I decided I wanted to make a corn filled ravioli for a group of friends who were coming over for lunch. That lunch turned into a brunch, so I decided the most expedient way to solve my menu problem was to put an egg on it! Thus, I reinvented my Uova da Raviolo recipe from earlier this summer.

I really wanted to play up the corn, and didn’t want to waste the husks so I boiled them for about an hour and then used the water to both cook the pasta and flavor the sauce. It is traditional to use pasta water to thicken a sauce, so I figured the blending of the loose gluten from the pasta and the flavor of the corn would pair beautifully with a simple wine and sage butter sauce.

While most ravioli can be frozen and served later, I recommend on making these right before you cook since the real joy if this dish is the egg yolk running out onto your plate as you cut open the ravioli.

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Ingredients:

  • for the pasta:
  • 2 cups (240 g) flour*
  • 3 eggs
  • 4 tablespoons water
  • for the filling:
  • 4 ears corn, cut off the cobs, cobs reserved
  • 4 tablespoons butter
  • 1/3 cup dry white wine
  • 2/3 cup ricotta
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons basil, chopped
  • 1 teaspoon sage, chopped
  • 14 large egg yolks
  • salt and pepper
  • for the sauce:
  • 1 stick butter
  • 1/3 cup dry white wine
  • 1 tablespoon sage, chopped
  • salt and pepper

*note on flour: I use half semolina and half all-purpose if I want more sauce to stick to the pasta and White Lily light all purpose flour when I want extra smooth noodles. For these, I prefer half semolina and half all-purpose.

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  1. Boil corn husks in 8 cups water for about an hour, add water as it evaporates.
  2. Place flour in volcano shape.
    Add salt and eggs to crater.
    Mix until ball forms, add water if needed.
  3. Knead 5 minutes.
    Form into tennis  sized balls. Rest dough for 1 hour.
  4. Dust machine with flour and pull  ball of dough through, folding  like a letter after each pass. I roll through three times or so until an even sheet is formed.
    Make setting smaller, to the smallest thickness (8 or 9), roll through final time.
    Divide each piece into 2 or 3 sections so you end up with 18 or 24 inch (46-60 cm) lengths.
  5. Repeat with remainder and set aside while preparing filling.
  6. Heat butter in frying pan and cook corn kernels, shallot, and garlic. Season with salt and pepper and coo for about 10 minutes until browned and tender.
  7. Deglaze with wine. Set aside to cool a bit.
  8. Add ricotta and herbs to corn mixture. Season with salt and pepper to taste.
  9. Take one piece of pasta and place it on a floured wooden plank. Unfold the pasta and cut off 10 inch wide piece. Use a spray bottle to spray evenly with water.
  10. Take a gold-sized ball of filling and form it into a patty, about 1/2 inch high about an inch away from one end of the dough. Make a dent in the center the size of an egg yolk. Carefully place the egg yolk in the dent.
    Fold the upper half over the lower half and carefully seal around the filling while removing all air bubbles.
  11. Use a knife or a large biscuit ring to cut a 5 inch circle. Set aside on a floured surface.
  12. When almost ready to serve, remove corn cobs from water and bring corn water to boil.
  13. Meanwhile, melt the butter in a large, high-sided pan. Add wine, 2/3 cup corn water from the pot and sage and cook for about 5 minutes until the sauce thickens and the butter browns a bit. Season with salt and pepper.
  14. Carefully put the ravioli in the water and cook for 4-5 minutes.
  15. Carefully remove ravioli and arrange on serving plates or platter.
  16. Pour sauce on top and serve immediately. Garnish with freshly grated Parmesan cheese.
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