Special equipment: a pasta machine
For the pasta dough: Place the flour, eggs, egg yolks, olive oil and salt in a stand mixer
fitted with a dough hook. Mix on low speed for 4 to 5 minutes. Remove the newly formed pasta dough from the mixer, mold
it into a ball and then flatten into a disc. Wrap in cellophane and let rest in the refrigerator for about an hour.
For the corn mousse filling: Cut the ears of corn in half. Slice away 1 cup of kernels, set aside and reserve. Finely grate the rest of the corn on a box grater
. Cut the halved corncobs into quarters and set aside.
Combine the grated corn and butter in a large saute pan over medium heat. Add salt and sugar
to taste (1 to 2 large pinches each). Saute, stirring frequently, until thickened, about 5 minutes, then pour into a mixing bowl. While warm, add the mascarpone and Parmesan; whisk
until the mousse is even and smooth.
Set the bowl into an ice bath to cool. Once cooled, transfer the mousse to a sealed piping bag and refrigerate (the piping bag is used to easily dispense the mousse when constructing your ravioli).
For the cheese sauce: Run the corncobs through a juicer
; set the corn juice aside.
Add the Parmesan rinds to a saucepan
and cover with water. Bring to a boil over high heat, then lower to a simmer
and cook for 1 hour. Set aside to cool.
Now for the corn cornels: Grab a saute pan, add the olive oil, and heat over medium heat. Remove the pan from the burner and add the corn cornels. Return the pan to the burner and allow the corn to heat. Add 2 tablespoons of the butter to the pan and cook, tossing the corn
frequently and allowing it to caramelize
. Once caramelized, transfer to a bowl and refrigerate; the corn will later be added to the cheese sauce as garnish
Pasta dough, continued: Designate some counter space in your kitchen where you can lay out the sheet of pasta dough that you are about to create. Dust the countertop with flour to prevent sticking. Remove the pasta dough from the refrigerator, unwrap, and dust
with flour. Cut off a generous portion of pasta dough and press by hand into a flat, rectangular shape. Feed the dough through a pasta machine on the thickest setting. Run the dough through a couple more times. Continue running the dough through the machine a couple more times, gradually setting it to a thinner setting. Repeat until the pasta press is at its lowest setting, making the sheet of pasta dough nice and thin. If needed, fold the sides of the dough after each pass to maintain a rectangular shape. Place the pasta sheet on the counter and repeat with the remaining dough.
To construct the ravioli: Cut the sheets of pasta dough into equal squares. Take the corn mousse out of the fridge, and squeeze a ring of mousse
(about 1 1/2 tablespoons) onto a square of pasta, leaving enough space in the center for a whole egg yolk to rest in. Crack open a fresh egg and gently remove the yolk without breaking it. Place the yolk in the center of the ring of mousse; reserve the leftover egg white for later. Once the yolk is in place, season it with a little salt and use a microplane to grate some fresh Parmesan cheese
on top, covering the yolk; the Parmesan will serve as a hat to protect the integrity of the yolk once the top square of pasta dough
is placed. Using your finger, lightly spread egg white along the edges of the pasta square; the egg white will act as glue between the top and bottom portion of your squares. Carefully place the top square of pasta over the mousse and egg yolk, and gently press the top and bottom squares together at the edges, creating a seal. Without damaging the egg yolk, carefully pat the ravioli to remove as many air pockets as possible. Trim the edges with a knife to make an even, clean square. Now repeat this process to create the rest of the ravioli.