Grilled corn ravioli, rock crab, king prawn, Pecorino Romano PDO

Preparation Stage

By Chef Jason Fullilove of Norma | Los Angeles

METHOD

For the Dough: In a stand mixer fitted with a paddle attachment, mix eggs and flour on low speed until fully combined. Transfer dough to a lightly floured work surface and knead 3 minutes, or until smooth. Wrap tightly with plastic wrap and refrigerate 30 minutes.

For the Filling: In a large pot over medium heat, sauté shallots, garlic, and ground coriander until alliums are soft and translucent. Add heavy cream and grilled corn kernels. Reduce heat and let simmer until corn is tender and the cream has reduced by half. Stir in ricotta, mascarpone, and Pecorino Romano PDO. Using an immersion blender, blend mixture until smooth. Strain, transfer to piping bags, and refrigerate.

For the Ravioli: Using a pasta sheeter, roll out Dough into thin sheets. Transfer sheet to floured work surface. Evenly space ½ tablespoon Filling across the pasta sheet. Brush edges with water and top with second pasta sheet. Gently press around each Filling mound to seal and remove excess air bubbles. Using a ravioli cutter, cut out individual ravioli. Press edges firmly to seal. Transfer filled ravioli to a sheet tray lined with semolina flour. Freeze 2 hours.

To Assemble and Serve: Bring a pot of salted water to a boil. Add 10 Ravioli and cook until the pasta floats to the surface. Strain, reserving pasta water, and set aside. In a pan over medium heat, melt butter. Add shallot and garlic and sauté until alliums are soft and translucent. Season with lime juice. Add cooked Ravioli, corn, crab meat, prawn, and 1 ounce reserved pasta water. Cook 2 minutes, or until prawns are cooked through. Add Pecorino Romano PDO and toss until pasta is evenly coated. Transfer to a serving plate. Garnish with additional grilled corn kernels and grated Pecorino Romano PDO.