Ravioli with Creamy Corn and Basil Recipe
How to make Ravioli with Creamy Corn and Basil
- For the pasta, sieve the flour onto a flat surface and form it into mound. Make a small well in the middle to accommodate the eggs. Add the eggs into the mound and briefly whisk with a fork. Using your hands, slowly incorporate the flour into the eggs by drawing it from the middle of the mound, working outwards untli the flour is incorpororated. Keep mixing until you have a shaggy dough. Using your hands, knead for 10 minutes or until smooth. It should be smooth and not sticky. If there is any stickiness, knead with a touch more flour until smooth and supple.
- Flatten into a disc, wrap in cling film and leave to rest in the fridge for half an hour.
- Meanwhile, make the filling. Cut the cooked corn off the cob and place into a bowl with the ricotta, chopped basil and parmesan cheese. Season well, stir to combine and set aside.
- For the crispy basil, place some vegetable oil into a small saucepan over a medium-high heat. Add the basil, a few leaves at a time and fry for a few seconds until crispy. Be careful, it will spit! Drain on paper towel and set aside.
- Cut the pasta dough into 4 pieces and roll them one by one in a pasta maker, making sure you run them through each thickness setting twice, until they are rolled to the thinnest setting. Dust well with flour and cover with cling film to prevent the sheets from drying out.
- Place one pasta sheet onto a board and dot some herbs evenly over the surface. Top with another sheet of dough, and re-roll to create herb-filled sheets. Repeat with the remaining dough. Once you have the desired thickness, dust pasta sheets with extra flour and cover with cling film to prevent them drying out, for approximately one hour.
- To make the ravioli, lay a piece of the herbed pasta on a flat surface and place teaspoons of the filling on top, spacing the filling a few centimetres apart. Top with another layer of the herbed pasta and gently press down around the filling to allow excess air to escape and to seal the pasta together.
- Once sealed, use a knife or pasta cutter to cut into ravioli squares (dimensions will vary depending on the size of your pasta roller). Place the filled ravioli onto a well-floured board.
- Place the butter into a large saucepan over a medium-high heat and cook until it starts to foam and brown but not go too dark. Take off the heat.
- Place the pasta into a pot of well-salted, boiling water and cook for 2-3 minutes, or until cooked to your liking. Drain and place into the frying pan with the brown butter and a few spoons of cooking water to moisten. Gently shake to evenly coat the pasta, then tip out into a warmed platter. Top with crispy basil leaves and a good grating of parmesan.
Tip: Cooking time varies depending on how long the pasta has dried. For zero waste, save pasta offcuts for soup.
Optional: You can substitute the crispy basil for fresh basil leaves.