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 lightly sweet wine cream sauce.
Roasted Corn & Mascarpone Ravioli
- 4 eggs3 ½ cups flour1 tsp salt1-2 tablespoons water
- 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
- 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
- Crack the eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
- Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to the mixer. Mix on low gradually adding the eggs. Mix for 30 seconds.
- Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
- Heat some olive oil in a heavy skillet over medium-high heat for about a minute, until shimmering. 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.
- 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.
- Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work the dough through the 5 settings. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
- 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.
- Evenly cut the pasta with a pizza cutter or ravioli form. Using fork twine press the edges of the past to seal.
- 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.
- 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.
- Remove from heat. Garnish with fresh chopped herbs and freshly grated parmesan cheese.