Roasted Corn & Mascarpone Ravioli

Spring awakens the gardens here on the farm and we are excited to share some of our favorite garden fresh recipes. April’s farm-to-table recipe is handmade ravioli stuffed with a roasted corn filling, fresh herbs, with a light sweet wine cream sauce.

Roasted Corn & Mascarpone Ravioli

Ingredients:

Pasta:

• 4 eggs
• 3 ½ cups flour
• 1 tsp salt
• 1-2 tablespoons water

Filling:

• 4 ears of corn, shucked and desilked
• 2/3 cup mascarpone
• 1 egg
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon thyme, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and Pepper, to taste

Sauce:

• 1/2 sweet onion, diced
• 1 shallot, diced
• 2 cloves garlic, minced
• 1/4 cup sweet white wine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup half-and-half
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, destemmed

Directions:

1. Crack the eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
2. Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to mixer. Mix on low gradually adding the eggs. Mix for 30 seconds.
3. Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
4. Heat some olive oil in a heavy skillet over medium-high heat for about a minute, until shimmering.
5. Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, repeating until all four sides are cooked and nicely seasoned. This will take approximately 8 – 10 minutes.
6. Remove corn and let cool slightly just until able to handle. Cut the corn off the cobs and place in a medium bowl. Add the mascarpone and let melt slightly before adding the egg, heavy cream, thyme, and oregano. Season with salt and pepper, to taste. Mix well.
7. Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work dough though the 5 setting.
8. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
9. Evenly position a teaspoon of corn filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
10. Evenly cut the pasta with a pizza cutter or ravioli form. Using fork twine press the edges of the past to seal.
11. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
12. Melt the butter in a large skillet. Add the onion and shallot and sauté until soft, about 3 – 4 minutes. Add the garlic and sauté 1 minute, or until garlic is fragrant. Stir in the wine and let simmer until reduced to about 2 tablespoons of liquid. Add the heavy cream, half-and-half, thyme, and oregano. Season with salt and pepper. Add the pasta and stir to cover.
13. Remove from heat. Garnish with fresh chopped herbs and freshly grated parmesan cheese.