The Recipes

Free-form Summer Corn Ravioli

I don't know why I don't make fresh pasta every week.  Thanks to my mixer, it's easy-peasy.  I also had enough leftover dough to make some angel hair pasta as well.  This recipe produced enough for 15 appetizer portions; it would also produce about 5 main courses.

Free-form Summer Corn Ravioli


Ingredients:

- 4 eggs
- 3 1/2 c. flour
- 1tsp. salt (plus more for cooking)
- 4 ears of corn, kernels shaved off of the cob, cobs reserved
- 1/2 small yellow onion, diced
- 2 1/2-in. disks of pancetta, cut into 1/4-in. pieces
- 1 pint cherry tomatoes, halved
- splash chicken stock
- 1/2 c. dry white wine
- 2 cloves garlic, minced
- handful of tarragon, chopped, reserving some whole leaves for garnish

Put the eggs, flour, tsp. of salt, and a small drizzle of water in your standmixer.  On the lowest setting, mix using the flat blade for 30 seconds before changing to a dough hook.  Continue mixing for two minutes.  Knead the dough by hand a few minutes longer, then wrap it in plastic wrap and store it in the refrigerator for at least 20 minutes.

Roll the dough out via attachments to your mixer, or using a manual pasta roller.  Note* You can do all of this by hand, or just substitute wonton wrappers for the pasta sheets.  Cut the pasta sheets into squares and transfer them to a cookie sheet dusted with semolina flour.  Let them dry, or cook right away.


In a large skillet, heat a tiny bit of olive oil.  Add the pancetta and let it brown on all sides for 8-10 minutes.  Remove the pancetta and place it on a paper towel-lined plate.  

Remove any excess oil from the pan.  Add the onion, seasoning lightly with salt and pepper.  Keep the salt light in this recipe, as the pancetta will give you a lot of saltiness.  Cook the onion for 7-8 minutes; until it softens and becomes translucent.  Add the garlic, stirring for another minute.  Add the corn kernels and red pepper.  Stir to combine.  Next add the stock and wine.  Nestle the corn cobs into the pan and let the sauce simmer for 15-20 minutes.

While the sauce is cooking, bring a large pot of water to a boil.  Season it liberally with salt and drop in the pasta sheets.  Cook them for 2-3 minutes, removing and draining them.

Remove the corn cobs and discard.  Add the tomatoes and chopped tarragon to the pan and cook another two minutes.  Add the pancetta back to the pan.  Stir together, and once the pancetta is warm, it's time to plate.

Lay a sheet of pasta on a plate and top with a spoonful of the corn sauce.  Lay another pasta sheet on top and spoon a small amount of the corn mixture on top.  Finish with a few of the tarragon leaves.