Mascarpone Ravioli with Sweet Corn

Tom and I recently ate at Al Di La in Brooklyn. There I had an amazing ravioli with sweet, fresh corn. It inspired me to try and make my own. Al Di La's is still eons better, but I was able to come up with a tasty ode to Al Di La. Homemade pasta shouldn't be something that intimidates you, but sometimes you just don't want to go through the hassle. For these raviloi's I used wanton skins which work like a charm.


Mascarpone Ravioli with Sweet Corn

for the Ravioli:
Wanton Skins (it's you're call to use the squares or rounds)
8 oz. Mascarpone cheese
2 Tbs Honey
Salt
Pepper

for the Sauce:
2 Shallots, minced
4 Tbs Butter
1/4 C Cream of Corn Soup
1 Ear Sweet Corn, with kernels cut from the cob
Salt
Pepper
Sage, Parsley, or Thyme for Garnish

For the ravioli, mix the cheese and honey together and season with salt and pepper to taste. Place a dollop (slightly more than 1 Tbs) of the cheese mixture in the center of the wanton skin. Moisten the edges of the wanton skin with water and cover with another wanton skin. As much as possible press the out air. Repeat this process until the all of the cheese mixture is used and set raviolis aside.

In a saute pan, sweat the shallots in the butter seasoned with salt and pepper. You don't want the shallots to brown, just soften and become translucent. Add the cream of corn soup and simmer on low until it begins to thicken. TIP: If the sauce ever becomes too thick you can add a bit of pasta water to thin it out. Add the fresh corn kernels and remove from heat.

At this point, drop the ravioli into boiling salted water. They will cook very quickly and float to the top (make sure to stir the pot so they don't stick to the bottom). Once the ravioli is cooked, transfer to the saute pan of corn sauce and toss.

Garnish with fresh herbs (thyme, parsley, sage all work).