Sweet Corn and Pea Ravioli with Creamy Basil Sauce

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...

Sweet Corn and Pea Ravioli with Creamy Basil Sauce

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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