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Sweet Corn Ravioli is more than just a dish; it’s a culinary experience that brings together the comforting essence of homemade pasta with the vibrant flavors of fresh ingredients. Imagine tender pasta pockets filled with the sweetness of corn, creamy ricotta, and a hint of fresh herbs, all enveloped in a luscious sauce. This dish is perfect for family gatherings, special occasions, or a cozy night in, elevating your dining experience with its rich flavors and satisfying textures.

Sweet Corn Ravioli

Experience the joy of creating Sweet Corn Ravioli at home! This delightful pasta dish combines tender pasta with a creamy filling of fresh sweet corn and ricotta, all topped with a luscious sauce. Perfect for family dinners or special occasions, making this ravioli from scratch is easier than you think! Click through to discover step-by-step instructions and tips for crafting this delicious dish that will impress your guests and elevate your dining table.
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Ingredients
  

2 cups all-purpose flour

3 large eggs

1 cup fresh sweet corn kernels (or frozen, thawed)

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup unsalted butter

Fresh basil leaves for garnish

Instructions
 

Make the Dough: In a mixing bowl or on a clean work surface, create a mound with the flour and make a well in the center. Add 2 eggs and a pinch of salt into the well. Gradually mix the flour into the eggs using a fork, until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

    Prepare the Filling: In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the sweet corn for 3-5 minutes until softened. Remove from heat and let it cool. In a mixing bowl, combine the sautéed corn, ricotta cheese, Parmesan cheese, chopped basil, parsley, and season with salt and pepper. Mix until well combined.

      Roll Out the Dough: Divide the rested dough into four equal parts. Keep the unused portions covered to prevent drying. Roll out one piece of dough into a thin sheet (about 1/16 inch thick) using a pasta machine or rolling pin.

        Fill the Ravioli: Place small mounds (around 1 teaspoon) of the corn filling about 1 inch apart on one half of the rolled-out dough. Brush the edges of the dough with water to help seal. Fold the other half of the dough over the filling to create a pocket. Press down around each mound to seal tightly, making sure to remove any air pockets. Use a ravioli cutter or knife to cut into individual pieces. Repeat with the remaining dough and filling.

          Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes or until they float to the surface. Once cooked, gently remove the ravioli with a slotted spoon and set aside.

            Prepare the Sauce: In the same skillet used for the corn, melt the butter over medium heat with the remaining tablespoon of olive oil. Add in the ravioli and sauté for another 2 minutes to slightly crisp the edges.

              Serve: Plate the ravioli and drizzle with the remaining sauce from the pan. Garnish with fresh basil leaves and additional grated Parmesan, if desired.

                Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4

                  - Presentation Tips: Serve the ravioli on a large plate or shallow bowls, with sauce pooling around the pasta. Drizzle with a bit of olive oil and sprinkle with freshly cracked black pepper for an elegant touch!