Sweet Corn Ravioli
Serves 6
Ingredients
2 1/2 Cups Creamed Corn
1/2 Cup Ricotta Cheese
3 Tbsp. Panko Breadcrumbs
Fresh Ravioli Noodles
2 Tsp. Kosher Salt
1/2 Cup Unsalted Butter
Preparation
1. Combine first 3 ingredients in a large bowl, stirring until well
blended.
2. Divide pasta dough into 6 equal portions or desired size of
the raviolis. With one portion of the dough follow the ravioli
tool instructions on page 11.
3. Bring 4 qt. water and 2 tsp. salt to a boil in a 6 qt. Dutch
oven. Add ravioli, and cook 3 to 4 minutes or until pasta is al
dente; drain.
4. Melt butter in a large saucepan over medium-low heat. Cook
just until butter begins to brown and has a nutty fragrance.
Add 6 ravioli to butter, turning to coat; remove to a serving
dish. Repeat procedure with remaining ravioli. Serve
immediately.
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