Name: Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce
Cuisine: International
Ingredients: 2 tablespoons unsalted butter; 2 cups fresh corn kernels; 2 cloves garlic, finely chopped; 1/4 teaspoon ground dried chile de arbol or cayenne; Kosher salt and freshly ground black pepper; 2 cups chicken or vegetable stock, plus more if needed; 1/4 cup creme fraiche; 1 1/2 cups ricotta; 6 large eggs plus 1 yolk; Kosher salt and freshly ground black pepper; 2 cups all-purpose flour, plus more for dusting; 1/4 cup freshly grated Parmesan; Cornmeal, for dusting, optional; 3 tablespoons extra-virgin olive oil; 1 pint cherry tomatoes, halved; 2 cloves garlic, smashed to a paste; Kosher salt and freshly ground black pepper; 8 fresh basil leaves, chopped; 3 tablespoons extra-virgin olive oil; 3 anchovy fillets, finely chopped; 1/2 cup fresh breadcrumbs; Kosher salt and freshly ground black pepper; Parmesan, for serving

Ingredients

2 tablespoons unsalted butter

2 cups fresh corn kernels

2 cloves garlic, finely chopped

1/4 teaspoon ground dried chile de arbol or cayenne

Kosher salt and freshly ground black pepper

2 cups chicken or vegetable stock, plus more if needed

1/4 cup creme fraiche

1 1/2 cups ricotta

6 large eggs plus 1 yolk

Kosher salt and freshly ground black pepper

Method

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1.
Special equipment: a cheesecloth, pasta roller and 2-inch round, square or crimped cookie cutter For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly. Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm. For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours. Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours. Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper. Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets ar

Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce

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