Sweet Corn and Cheese Ravioli

Its said that it is difficult to roll a perfect ravioli. But I say its the love that flavor's the ravioli and makes it a delicacy.

Ready in: 45 minutes

Makes: 6 pax

Tips

Different shapes can be experimented with as desired.

Don't worry, the dough has to be hard.

Don't worry if you don't have a past machine you can roll sheets and cut them with the help of a cookie cutter.

Can be frozen for upto 1 week in the freezer.

Can be tossed in our house made tomato sauce if you want to skip the butter emulsion.

Ingredients

• 200 gms pasta dough sheets.

• 1 ½ cup corn kernels

• ¾ cup cheese spread

• Salt to taste

• 1 tsp pepper powder

• 1 tsp chop garlic

• 1 medium finely chopped onion

• Chilli flakes to taste

• Oregano to taste

• 2 tbsp chop basil

• 1 tsp paprika powder

• 2 tbsp olive oil

For butter emulsion:

• 1 tbsp butter

• 2 tbsp parmesan cheese

• 1 tsp chilli flakes / chopped red chillies

• 1 tsp oregano

• 3 to 4 basil leaves.

• Salt to taste

• 1 tsp pepper powder

• 1 tbsp chopped garlic

• 2 tbsp olive oil

• Water for blanching

• Salt to taste

• 1 tsp oil

Preparation

1. For the filling, heat oil in a pan, add onion and cook until translucent.

2. Add garlic and corn kernels, cook until corn is nicely charred and cooked.

3. Add chilli flakes, oregano, salt, and pepper, cook for 2 mins and get it off the flame.

4. Keep aside and cool completely, blend into fine paste.

5. Add paprika powder, cheese spead and basil, mix them well.

6. Roll the pasta dough into 2mm thin sheets, pipe filling on equal spaces, spray with water and cover with another rolled pasta sheet.

7. Tighten along-side the filling so the ravioli doesn't open while blanching or cooking.

8. Keep the covered ravioli with a lightly damp cloth or keep in the freezer.

9. In a vessel heat water with salt and oil and let it simmer.

10. Put raviolis in the simmering water and cook for 5-6 mins, until it floats and starts looking a little transparent.

11. In a non stick pan add olive oil and add garlic cook until it starts turning light golden brown.

12. Add red chillies, oregano and then directly add the ravioli from the blancher to the pan.

13. Add a little water from the blancher and cook for a minute

14. Adjust seasoning and get the pan off the heat.

15. Now quickly throw in butter and parmesan cheese and mix it quickly and vigorously.

16. Make sure u don't break the ravioli.

17. Add basil and serve hot.

If you are not confident enough to emulsify the sauce with the ravioli, make the sauce separately and then cook the ravioli with a little water from the blancher.