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Spring Pea and Sweet Corn Ravioli

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  • Author: Joanie Simon
  • Total Time: 1 hour 40 mins
  • Yield: 6 - 8 servings 1x

Ingredients

Scale
  • 10 oz flour
  • 3 whole large A eggs
  • 4 yolks
  • 1/2 tsp salt
  • 16 oz corn kernels
  • 15 oz ricotta cheese
  • 8 oz green peas
  • 4 Tbs oil
  • 4 cloves garlic
  • 1/2 onion
  • 4 Tbs oil – divided
  • 12oz peas
  • 2 Tbs butter
  • 1 cup milk
  • 5 oz chopped cherry tomatoes
  • 3 – 4 oz sweet corn kernels

Instructions

  1. The Pasta:
  2. Mix together flour and salt in a large bowl, the add in the eggs and egg yolks.
  3. Start mixing with a fork, breaking up the yolks first then mixing everything together, drawing in the flour until a dough ball starts to form. Move the dough ball onto a floured work surface and knead for 5 minutes until the dough firms and starts to become slightly glossy on the surface. The dough should be slightly tacky, but soft enough to knead.
  4. After 5 minutes of kneading, cover and refrigerate at least 6 hours up to overnight.
  5. Cut the refrigerated dough into quarters, rolling each quarter into a long log, then roll with a rolling pin into a long sheet. Feed the sheet through a pasta machine, covering with more flour to prevent sticking and cover with a towel to keep moist until ready to use.
  6. The filling:
  7. Mix together the corn and ricotta in a bowl.
  8. Place half of the ricotta/corn mix into a blender with the peas and oil and pulse until roughly blended.
  9. Combine the blended mix with the remaining corn and ricotta.
  10. Ravioli Assembly
  11. Place dollops of filling evenly spaced on your pasta sheet, then cover with another sheet, securing edges with a dab of water or egg wash.
  12. Cut into squares around where the dollops are and secure edges with a fork.
  13. Boil 1 minute then drain.
  14. Sauce:
  15. Saute garlic and onion in 2 Tbs oil.
  16. Once soft, add in the peas, butter, milk and additional 2 Tbs oil and simmer 2 minutes then transfer to a blender and blend on high until the sauce is smooth.
  17. Add the pea sauce back into the sauce pan and cover on low until ready to serve. Occasionally stir to ensure it’s not sticking to the pan.
  18. To serve, ladle spring pea sauce into a bowl, then add in ravioli and garnish with fresh diced cherry tomatoes and fresh sweet corn.
  • Prep Time: 80 mins
  • Cook Time: 20 mins

Find it online: https://joaniesimon.com/spring-pea-and-sweet-corn-ravioli/