Sweet Corn Ravioli

Ingredients

• 4 corn on the cob
• 1/2 cup Parmesan cheese, grated
• 1/3 cup cheddar cheese, grated
• 1 spring onion, finely diced
• 80g butter
• 4 sage leaves

FOR THE DOUGH

• 300g all-purpose flour
• 3 eggs
• 1 egg yolk
• 1/2 tsp salt

Method

1. Make the pasta dough: In a bowl, combine the flour and salt. Transfer the combined flour and salt onto your work surface. Using your hands, create a well in the centre, then add the eggs and egg yolk directly in the middle of the well. Using a fork, whisk the eggs and slowly incorporate the surrounding flour bit by bit. Continue this process until a dough forms. Once the dough comes together, knead it with your hands for about 10 – 15 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. In the meantime, make the filling. Boil the corn before letting it cool slightly so you can handle it. Remove the kernels from the cob. In a food processor, puree the corn with the spring onion and cheese. Don’t puree until smooth, as you want the mixture to be slightly chunky. Transfer to a bowl until ready to use.
3. Remove the pasta dough from the fridge and cut in half. Working with one half at a time, roll the dough (or put through a pasta machine) until the dough becomes transparent. You should be able to see your hand through the sheet of dough.
4. Lightly flour the sheet of dough, then spoon the corn mixture, making sure to leave space in between each (about two finger widths apart). Use your fingers to brush the edges of the pasta with water, then fold the dough over the corn filling. Gently press in between each filling, making sure there are no air bubbles. Press to seal the edges and sides. Slightly trim the edges of the pasta, then cut into ravioli squares. Lightly dust with flour, then cover with a towel.
5. Make the brown butter sage sauce: In a large saucepan, melt the butter. Swirl every few seconds until the butter begins to foam. Add the sage leaves. Keep swirling every once in a while until you’re left with a deep amber colour. Remove from the heat while you cook the ravioli.
6. In a large pot of salted boiling water, cook the ravioli for approximately 3 – 6 minutes or until cooked through. Remove from the water and transfer the ravioli into the brown butter sage sauce.
7. Top with grated Parmesan cheese and enjoy!