BASIL RICOTTA RAVIOLI WITH PEACHES, TOMATOES AND CRAB IN A SWEET CORN BROTH

BASIL RICOTTA RAVIOLI WITH PEACHES, TOMATOES AND CRAB IN A SWEET CORN BROTH image

Categories Pasta

Yield 4 servings

Number Of Ingredients 28

Pasta Dough:
8 egg yolks
2 eggs
1 T olive oil
2 T water
2 1/3 cups all purpose flour
Ravioli Filling:
1 cup fresh ricotta cheese
3 T grated parmesan cheese
2 egg yolks
4 T finely sliced basil
salt and pepper to taste
Other ingredients:
1 ear corn
1 fennel bulb
1 red onion
5 stems basil
5 stems parsley
5 stems chives
1 beated egg
1/4 cup milk
3 1/2 T olive oil
1 tsp minced garlic
1 peach, peeled, pitted and sliced
1 T butter
1/4lp picked crap
12 cherry tomatoes, halved
salt and pepper to taste

Steps:

1. For the pata dough, in a food processor mix together the wet ingredients, and then add in 2 cups of the flour,(reserving 1/3 cup for rolling the dough) Mix until the dough comes together and then turn out onto a floured surface 2. knead the dough about 15-20 minutes The dough should be smooth and soft, but not sticky, when it is ready, wrap int in plastic and let it rest for at least 1 hour 3. In a mixing bowl, combine all of the ravioli filling ingredients with a whisk, seasoning with salt and pepper to taste. Allow the mixture to chill in a fridge 4. Cut the kernels off the cornand reserve. Put the cob in a large pot with 1/2 of the fennel bulb, 1/2 of the onion and 2 1/2 stems of each herb. Cover with water by 2 inches. Simmer over medium heat for 1 hour. Cover and let the broth steep for 30 min. Strain the liquid and reserve, removing the veggies. 5. Julienne the remaining 1/2 onion and fennel bulb. Finely slice the equivalent of 2 T of each herb. 6. To roll out the pasta dough, set the pasta roller on the largest setting and run the dough through 8-10 times folding it in half every other time 7. when the dough is done, take a ring cutter and cut out 32 circles placing each on a clean work surface. In a small bowl, make an egg wash by mixing together the egg and milk. continued above