Summer Corn Ravioli with Lime Brown Butter

August 18, 2010
1 Ratings
  • Makes 40 Ravioli
Author Notes

This dish was an absolute labor of love. I created it as the second course for a dinner party thrown to celebrate the launch of Ralph Lauren's new men's fragrance line. Each course was designed to highlight the key ingredients in the four fragrances. Served with a Grilled Grapefruit Compote, this dish was a tribute to lime and grapefruit, the key ingredients in Big Pony Blue #1. —sarahmcsimmons

What You'll Need
  • Ravioli Filling & Sauce
  • 4 Ears fresh sweet corn, shucked and washed
  • 10 ounces Ricotta
  • 10 ounces Mascarone Cheese
  • 2 Limes, zested and juiced
  • 1 Serving Batch Fresh Egg Pasta (see below)
  • 1 Stick unsalted butter
  • Fresh Egg Pasta
  • 1.5 cups all-purpose flour
  • 3 Eggs
  • Pinch Salt
  1. Ravioli Filling & Sauce
  2. Using a box grater over a large bowl, remove the corn from the cob. Make sure you get right down to the cob to catch as much of the corn starch (that runny liquid that oozes while grating) as possible.
  3. Whisk in the ricotta and mascarpone cheese until fully incorporated. Stir in 2 tablespoons of lime juice and a large pinch of lime zest.
  4. Taste to gauge the flavors and add more lime juice if you prefer. Refrigerate for at least an hour.
  5. Make the pasta according to the recipe below.
  6. Roll each piece of pasta dough through machine, stopping at the setting before the last.
  7. Place one sheet of pasta on a lightly floured surface. Place 1 teaspoon of filling on the sheet of pasta leaving an inch between each dollop.
  8. With a pastry brush, moisten the area surrounding the filling with a little water and place the second sheet of pasta on top. Press down around the mounds, making sure to remove any air pockets that may have formed, creating a tight seal.
  9. Cut into desired shape using a pasta wheel. Repeat with remaining pasta dough and filling.
  10. Heat salted water over high heat until boiling about 30 minutes before you are ready to serve.
  11. Cook in batches for about 3-5 minutes or until raviolis reach desired consistency. Remove from water and repeat with remaining batches.
  12. In a heavy saucepan, brown butter over medium-high heat swirling until turns golden brown and releases a nutty aroma. Put remaining lime zest in a small mixing bowl and add the browned butter. Spoon over ravioli and serve.
  1. Fresh Egg Pasta
  2. Place the flour into a large wide mixing bowl and make a well in the center. Break the eggs into the well and add the salt. With a fork, begin to gently beat the eggs in a circular motion, incorporating about one-half of the flour.
  3. Bring the entire mixture together with a bench scraper and knead the dough with your hands for 3-4 minutes or until the dough is dry.
  4. Wrap the dough in plastic wrap and let rest for 20 minutes.
  5. Cut the dough into four pieces and cover each with plastic wrap to prevent a skin from forming.
  6. Remove one piece of dough and knead through the rollers of a pasta machine set at the widest setting. Fold the dough like a business letter to form three layers, pressing out all of the air.
  7. Turn the open end of the dough to the right (like a book) and repeat the rolling process. Continue the folding and rolling process five times on this setting.
  8. Repeat the folding and rolling process for the three remaining pieces of dough. Roll each piece of dough according to the recipe above - see step five.
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  • SallyCan
  • emofly
  • lastnightsdinner

14 Reviews

T August 5, 2018
The filling was too runny. Do not use this recipe.
Jeanneburwood July 25, 2015
Is the filling supposed to be runny? I've let it sit in the fridge for a couple of hours now and it's still runny. I'm afraid it will be too loose to make ravioli with.
putaneggonit September 6, 2011
Delicious!! I made two batches back to back and am planning to make it again next week for an 'impress the guests' type dinner. Great, interesting, crisp summer flavors!
sarahmcsimmons September 6, 2011
THANKS! It's one of my favorites. I keep it in my freezer for a quick gourmet dinner when I need something delicious and quick!
Sagegreen August 22, 2010
Lovely recipe and stunning photo!
sarahmcsimmons August 27, 2010
Thanks so much!
The E. August 21, 2010
WOW - love this! Love the idea of it, the look and I'm sure it was incredibly delicious!
sarahmcsimmons August 27, 2010
It was even more tasty than I'd imagined. But now I'm obsessed with this beet ravioli recipe with a mustard-marmalade brown butter sauce with beet stem rubies. I'll post it as soon as I finish writing it up.
SallyCan August 19, 2010
What a fascinating inspiration for a recipe! It's intriguing, and I must try this.
sarahmcsimmons August 27, 2010
Thanks so much! Give it a try and let me know how it turns out!
emofly August 19, 2010
I was lucky enough to be sitting at Sarah's kitchen table armed with a knife and fork while she tested this a million times and eventually perfected it. Awesome raviolis - you will want to eat 50 of them.
sarahmcsimmons August 19, 2010
Thanks, Em!
lastnightsdinner August 18, 2010
Mmm, great story and lovely dish!
sarahmcsimmons August 18, 2010
Thanks! I was still excited to eat it even after making 300 of them!