Chef Connie's Corn, Ricotta, & Truffle Ravioli

Directions 📝

1. Fill a large pot with water, cover, and place on your stove over low heat.

2. In a medium mixing bowl, stir together the 00 and semolina flour. Set aside ½ cup for bench flour.
3. Lay the remaining flour onto your countertop and form a well in the center. Add 2 whole eggs, 2 egg yolks, and 1 teaspoon of olive oil into the center of the well. Use a fork to whisk, then use your index finger to slowly incorporate the flour into the eggs. Use a knife or bench scraper to bring the eggs and flour together.
4. Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.
5. Dice the shallot. Mince the garlic. Slice the chives.

6. Husk the corn and slice the kernels off the cobbs (save both).

7. To make the corn stock, place the cobbs in a small sauce pot and just barely cover with water. Let simmer for 10-15 minutes, then strain over a large bowl.
8. In a large saute pan, melt 2 tablespoons of the butter until foamy. Add the shallots and saute until translucent. Add the garlic and stir until fragrant, then add the corn kernels and saute until softened, 1-2 minutes. Season with Balines Truffle Salt.
9. Whisk the remaining egg in a small bowl.
10. To make the ricotta farce, stir together the ricotta and ¾ of the whisked egg (reserve the remaining egg for egg wash) in a large mixing bowl. Add to the corn mixture, along with a fresh grating of black pepper and a pinch of Balinese Truffle Salt. Grate in ½ of the Parmesan, stir to combine, and set aside in your refrigerator.
11. Roll out the dough into a very thin sheet, using the bench flour as necessary to prevent sticking.
12. Sprinkle the parchment paper-lined sheet tray with bench flour.

13. Scoop large spoonfuls of ricotta farce onto the center of the dough. Brush with a thin layer of egg wash, fold, press, and trim to form the raviolis. Set aside the formed raviolis on the floured sheet tray.

14. In a large saute pan over medium-low heat, stir together ¼ cup of corn stock and 4 tablespoons of butter until the butter has melted and the two have combined. Season with Balinese Truffle Salt.

15. Lightly season the boiling water with kosher salt. Add the raviolis and cook for 2 minutes, then use a slotted spoon to transfer to the pan with the corn stock and butter, along with ½ cup of the pasta’s cooking water.
16. Turn the heat to medium and gently stir until a nice glaze forms and the raviolis are al dente, about 1 minute.
17. Using a peeler, slice on Parmesan shards and top with black pepper. Plate the raviolis, spooning plenty of sauce over top. Finish with a pinch of Balinese Truffle Salt and sliced chives. Dig in!!