METHOD: The Corn and Ricotta Francobolli Filling

Cut corn from the cob, trying to reserve any liquid that comes off. In butter, sauté the corn and the shallots. Cook until tender, add a pint of water and keep cooking. Refrigerate to cool, then purée corn mixture in a food processor until smooth. Fold ricotta into the corn mixture. Season with salt and pepper. Place into a piping bag to make ravioli.

METHOD: For the Dough

Create a well with the dry ingredients and work in the eggs and oil, either by hand or using a mixer with a hook attachment. Add water slowly, as necessary, determining how much you need as you go.

Sprinkle flour onto the work surface to knead the dough until it is smooth. Wrap the dough in plastic wrap for at least 30 minutes.

“This is really what we call a bulletproof dough,” says Lombardo. That said, he admits that practice makes perfect and a home cook may have to make this 20 times before they get the feel for it.

Making the Ravioli:

1 Begin to flatten the dough by stretching it into sheets by hand or by feeding it through the pasta equipment, starting at the widest setting and repeating with narrower settings until achieving the preferred thickness and consistency, preferably about 1⁄8-inch thick. Cut into sections to fit the ravioli mold.

“When you’re making a ravioli like this you really want it to be as thin as you can without tearing it when it’s time to pipe,” says Lombardo.

2 To construct the ravioli, lay a sheet of dough on top of the ravioli mold. (Follow your specific mold’s instructions, or handcut if you’re using that method.) Carefully remove any extra dough. Brush the layer with egg wash, especially where the ravioli will connect with the top layer. Fill each “pocket” with the prepared mixture. Brush exposed pasta again and top with another sheet before using a small rolling pin to connect and compete the ravioli.

3 Carefully remove the ravioli, making sure the edges are sealed, and place on a semolina-dusted sheet tray. Repeat with remaining dough and filling.

TO COOK:

Bring a pot of slightly salted water to a boil and gently lower in the ravioli. Once the ravioli floats—usually after about 4 minutes—remove them from the water.

Gently sauté with already-prepared sauce of your choice (because you should serve immediately). SheWolf accompanied this francobolli with their house-made pesto, with garnishes including roasted corn and basil.

“Corn and pesto—you can’t beat that,” he says, pausing for a moment: “Maybe throw a couple of cherry tomatoes in there.”

A FEW TIPS

To make corn stock, after removing the kernels, boil the cobs in a stockpot of water. For an enhanced corn flavor, after you’ve removed the cobs, use the same water to boil the ravioli.

Can’t find 00 flour? Consider using semolina flour, or ½ semolina, ½ all-purpose flour.

Both variations are likely to result in slightly firmer, but still delicious, ravioli.

SheWolf Pastificio and Bar
438 Selden St. Detroit;
shewolfdetroit.com