Ingredients:
Makes about 6 (4” ravioli) or 4 (5-6” ravioli)
Pasta Dough
2 ½ cups type 00 flour, plus more for dusting
drizzle of olive oil
3 large eggs
a little water (in case you need it)
Ravioli Filling
1-2 links of Italian sausage (optional, it is great without the meat, too)
1 ear of corn
1/3 cup whole milk ricotta cheese
1/3 cup grated Italian sheep’s milk cheese with truffle or without (such as Cacio or Cacio Tartufo)
1/4 cup grated Parmesan cheese plus more for serving
6 egg yolks (one per ravioli)
Mushroom Browned Butter Topping
1 stick of butter
½ pound mushrooms (such as alba clamshell mushrooms or thinly sliced cremini)
salt + freshly ground pepper
Instructions:
Make your pasta dough by creating a mound of flour on a clean surface. Dig a well in the middle of your mound and put your 3 eggs in there along with your olive oil. Use a fork to very gradually bring the layers of flour closest to the well into the well. Eventually you will have a glob of dough. If you make a mess just start using your hands to mix it. Eventually you will have a ball of dough. If it seems to dry add a few drops of water until you feel it is not too terribly crumbly. Clear your work surface of all the crumbles and sprinkle a little flour on your clean work surface. Start to knead the dough using your palms. Do this for about 7 minutes. It is good to time this, because my inclination is to give up early because it is kind of a workout, but the dough needs itJ. Let the dough rest on the counter for 30 minutes covered tightly in plastic wrap.
Start to assemble the filling now. Add 1 TBSP of olive oil to a pan set to medium high heat. Remove casings from sausage and crumble the sausage into your pan. Brown it. Remove the sausage and let drain. In a bowl mix ricotta with Parmesan and Cacio cheese along with salt and pepper. Remove husk from corn and blanch the ear of corn in water. Then remove the kernels from the ear and in a small food processor pulse your corn. Add that to the filling mixture and stir.
Cut your dough into 4 pieces, roll it into a small rectangle and feed it through your pasta roller, on every setting until you are on the thinnest setting. Lay the pasta sheets across the counter. Two of these will be your ravioli base and the other two will be the top layer of pasta.
Place round mounds of the filling mixture down on the base, leaving 2 inches between each. I used about a heaping 1/4 cup of filling. Then press a small well in the middle; this is for the egg yolk. Once you have all of your ravioli set out start gently placing a yolk inside each mound. Place a second layer of pasta on top gently. Then cut around each ravioli with a pizza cutter or knife leaving an inch or so (plenty of room) to seal them. Use a little water to seal all the ends together. This doesn’t have to look perfect. In fact, I think it is nicer when they look rustic.
Meanwhile, melt your stick of butter in a sauté pan on medium high heat until is butter is spattering and golden, then add mushrooms, some salt and pepper. Sauté.
Place the ravioli in gently boiling water for 2 minutes. Gently remove with a spider or slotted spoon. Add them to the mushroom browned butter. Toss about a ¼ cup of reserved pasta water in and make sure all pasta is coated. Remove and plate each ravioli with a spoonful of browned butter and mushrooms along with a little fresh Parmesan on top.
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