Summery Sweet Corn Ravioli With Zucchini and Basil Recipe
Prep Time:
2 hours
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups semolina flour
  • 2 cups all purpose flour
  • 4 large eggs
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 6 ears fresh corn, divided
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • ¼ cup Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 tablespoon olive oil
  • 2 small zucchini, thinly sliced
  • 1 clove garlic, smashed
  • 6 fresh basil leaves
  • ⅓ cup Pecorino Romano cheese
Directions
  1. On a flat surface, combine the Semolina flour and all purpose flour and form a well in the center.
  2. Add the eggs to the center of the flour and gently whisk with a fork to break up the yolks.
  3. Add the salt and olive oil and begin whisking the wet ingredients into the flour until a shaggy dough forms.
  4. Continue to knead the dough until it begins to form a ball, add a tablespoon of water if it is too dry.
  5. Knead another 7 minutes until it becomes an elastic to the touch when pressed with your thumb.
  6. Wrap the dough in plastic wrap and let rest for 1 hour.
  7. Cut the dough into four equal sized pieces.
  8. Using a pasta roller on the largest setting, roll one of the dough pieces into a sheet.
  9. Fold the dough into thirds.
  10. Pass the dough through the largest setting again and then continue to pass the dough through the pasta roller, making the setting smaller and smaller until you reach the last setting.
  11. Fold the sheet in half and cut it into two equal-sized pieces. Repeat with the remaining balls of dough.
  12. Butter the ears of corn and sprinkle with salt and pepper.
  13. Heat a grill pan on high heat.
  14. Grill the corn until lightly brown, turning as needed.
  15. Remove the corn from the cob with a sharp knife. Set aside ½ cup of the corn kernels.
  16. Add the remaining corn to a large bowl with the minced garlic, ricotta cheese, Parmesan cheese, and mozzarella cheese. Mix until combined. Season with salt and pepper.
  17. Add tablespoons of filling about ½ inch apart from each other on one of the sheets of pasta.
  18. Top with the other sheet of pasta and press around the filling.
  19. Cut the ravioli into rounds using a fluted cutter. Repeat with remaining dough sheets and filling.
  20. Boil a large pot of salted water.
  21. Add the ravioli to the pot about 6 at a time and cook for 2-3 minutes or until they float to the surface. Reserve ⅓ cup pasta water.
  22. Heat the olive oil and thinly sliced zucchini in a large saute pan. Saute the sliced zucchini on high heat until browned, about 5 minutes, adding the smashed garlic halfway through.
  23. Add the pasta water and reserved corn to the pan and reduce the heat to low.
  24. Add the ravioli, basil, and the Pecorino cheese to the pan and toss gently to combine.
  25. Top with more Pecorino and basil and serve.