It was time to break out my birthday gift to make another batch of ravioli. Which once again, meant I needed my hand sous chef, Miss F, to assist. She and C were at the zoo that afternoon and had called me saying they were too hot to walk home. I drove over to pick them up and immediately put my little chef to work. She was a tremendous help. I used the recipe for the pasta from our cooking class at the Four Seasons, it was much preferable to the recipe that came with the pasta roller. I created the filling and the sauce on my own, it is exactly how I prefer my ravioli. It was incredibly delicious and I went back for seconds. C has requested butternut squash ravioli and Miss F has requested chocolate strawberry ravioli next...
1 ¾ cups flour
1 cup semolina flour
6 egg yolks
3 tablespoons wine
1 tablespoon water
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon butter
2 cobs of corn, kernels removed from cob
¾ cup frozen peas, thawed
1 teaspoon dried parsley
¼ cup grated Parmesan cheese
1 cup cream
¼ cup grated parmesan cheese
¼ cup basil, cut into chiffonade
¼ teaspoon pepper
Stir together the flour, semolina, egg yols, wine, water, oil and salt. If the dough doesn't come together, add a little more water, a teaspoon at a time. Form into a ball. Let rest for two hours. Roll the pasta per your pasta rollers instructions. Cut into 2 ½” squares.
In a largeskillet, heat the butter over medium heat. Add the corn, peas and herbs. Saute for 3 to 5 minutes, stirring often. Stir in the parmesan cheese.
Spoon 1 tablespoon of the corn and pea mixture onto half of the pasta squares. Brush the edges of each with water and lay a second square overtop, pressing to seal. Set aside.
In the same skillet, add the cream to any leftover corn and peas. Bring the cream to a simmer over medium heat, reduce heat to low. Stir in the Parmesan, basil and pepper.
Bring a large pot of salted water to a boil. Boil the raviolis for two minutes, drain and toss with the creamy basil sauce.
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