Serves : 4
Preparation: 45 to 60 minutes
Cooking Time: 20 minutes
Ingredients
Fresh dough
- 500 g (17 oz) flour
- 4 whole eggs
- 60 ml (4 tbsp) olive oil
- salt to taste
- 60 ml (4 tablespoons) water.
Stuffing
- 4 onions, chopped
- 60 ml (4 tbsp.) olive oil
- 3 ears corn, cobbed
- 15 ml (1 tbsp.) maple syrup
- 125 ml (½ cup) white wine
- Salt and pepper to taste
The sauce
- 250 ml (1 cup) 35% Lactantia cooking cream
- ½ vegetable stock cube
- 1 bay leaf
- 3 ml (1/2 tsp.) herbes de Provence blend
- Salt and pepper to taste
Garnish
- Arugula
- Grated cheese
Preparation
To prepare the fresh dough, place the flour on the work surface or in a bowl and form a hollow in the center. Add the eggs, olive oil, water and salt, then mix with a fork.
Once the flour has absorbed the mixture, work the dough by hand for 3-4 minutes until compact, smooth and elastic (add water if dry, or flour if too sticky).
Form into a ball and refrigerate for 30 minutes.
Divide the ball into 3 pieces.
Using a rolling pin, roll out the 3 balls of dough on the work surface, then pass each piece of dough through the rolling pin, once between the rollers spaced as far apart as possible, then a 2nd time between the tighter rollers, and so on, 5 or 6 times in all, until you have a thin strip of dough (you should be able to see your hand through it).
NB: It's important to lightly flour the dough each time it passes through the rolling machine, so that it doesn't stick.
For the filling, sauté the onion in olive oil in a hot pan for 5 minutes.
Add corn kernels, maple syrup and sauté for 5 minutes.
Season lightly with salt and pepper, deglaze with white wine and simmer for a further 5 minutes. Check seasoning and allow to cool.
To make the ravioli, use a ravioli mould or lay out the ribbons of ravioli dough by hand on the work surface. On the bottom half of each ribbon, place a spoonful of filling at regular intervals (about 2").
Fold the ribbon of dough over the part containing the filling. To form the ravioli, press the dough firmly between each ball of filling, then use a knife, pastry wheel or pastry cutter to cut out any square, round or triangular shape.
For the sauce, bring the 35% cream to a simmer in a hot pan.
Add the bouillon cube, bay leaf and herbes de Provence and stir.
Bring a pan of salted water (coarse salt) to the boil and cook the ravioli in the boiling water for about 3 minutes, then drain.
Place the cooked ravioli al dente in the sauce and serve, accompanied by arugula and grated cheese.
