Sweet Corn and Ricotta Raviolo

Sweet Corn and Ricotta Raviolo

Sweet Corn and Ricotta Raviolo


Serves 10

Details
  • Servings:   10
  • Calories:   307
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south american
Ingredients
  • 3 ears of corn, kernels cut from cobs, cobs reserved
  • Kosher salt
  • 6 tablespoons unsalted butter, room temperature, divided
  • 1 shallot, finely chopped
  • 1 garlic clove, finely grated
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • ½ cup whole-milk ricotta
  • 1 tablespoon chopped basil, plus 10 small basil leaves
  • Cornmeal or semolina flour (for dusting)
  • 1 pound Fresh Pasta Dough
  • 10 small egg yolks
  • 1 small egg, beaten to blend
  • Extra-virgin olive oil and finely grated Parmesan (for serving)
  • A 3½-inch-diameter cookie cutter
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