Street Corn Ravioli Recipe

This street corn ravioli recipe combines the flavors of traditional Mexican street corn with the delightful texture of homemade pasta. Filled with a creamy mixture of corn, cheese, and spices, these ravioli offer a unique twist on a classic dish.

The recipe is approachable and perfect for a weekend cooking project. You can serve them with a simple butter sauce or a zesty lime crema to enhance the street corn flavors.

Delicious Street Corn Ravioli

These street corn ravioli are filled with a savory blend of sweet corn, cotija cheese, and spices, all wrapped in fresh pasta. The dish takes about 1 hour and serves 4 people, making it a great option for dinner with family or friends.

Ingredients

2 cups fresh corn kernels (about 4 ears of corn)
1 cup ricotta cheese
1/2 cup cotija cheese, crumbled
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 package of fresh pasta sheets or homemade pasta dough
1/4 cup unsalted butter
Juice of 1 lime
Extra cotija cheese and cilantro for garnish

Instructions

Prepare the Filling: In a skillet over medium heat, sauté the corn kernels until slightly charred, about 5-7 minutes. Let cool slightly, then combine with ricotta, cotija, cilantro, chili powder, cumin, salt, and pepper in a bowl.
Roll Out the Pasta: If using homemade dough, roll it out into thin sheets. If using store-bought, lay out the sheets on a clean surface.
Fill the Ravioli: Place small spoonfuls of the corn filling onto one sheet of pasta, spacing them about 2 inches apart. Brush the edges with water, then place another sheet of pasta on top and press down to seal.
Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Make the Sauce: In a skillet, melt the butter over medium heat. Add lime juice and sauté the cooked ravioli for 1-2 minutes until coated.
Serve: Plate the ravioli, drizzle with the butter sauce, and garnish with extra cotija cheese and cilantro.