Crescenza Cappelletti

Executive Chef Thomas McNaughton of Flour and Water Restaurant in San Francisco demonstrated this delicious ravioli recipe on ABC 7's "View from the Bay."

1 cupFlour
1 teaspoonOlive oil
1 pinchSalt
1Onion, thinly sliced
3 cupsCorn kernels, removed from the cob
2 cupsBellwether Farms Crescenza Cheese
¼ cupParmesan cheese, finely grated
1 teaspoonChampagne vinegar
1 bunchChives, minced
1 teaspoonMinced tarragon
To tasteSalt
2 ouncesButter
Bitter Chestnut Honey


Method for Filling
Saut� onions until translucent. Add corn and cook until just tender. Puree in a bar blender until smooth and fold in all remaining ingredients until well incorporated. Fill a pastry bag (or ziplock bag with corner snipped off) for easy filling.

Method For Pasta Dough
Combine all Ingredients in mixer with hook attachment and mix until combined. Remove from bowl and hand kneed on tabletop until a smooth elasticity is achieved. Let the dough rest for a half an hour.

Method for Ravioli
To roll out dough, make sure you have a well-floured work surface. Start the rolling machine on its thickest setting, and as you roll the dough through, keep it in a uniform square.

Keep rolling the dough through the machine three times on each setting until you have reached the second to last setting. The dough should be slightly translucent while still being thick enough to work with and shape.

Lay the sheets of dough on a work surface and cut circles with a round pastry cutter (a household jar lid also works well). Pipe 1 Tablespoon filling onto each disc. Immediately spray the pasta with water from a clean squirt bottle to assure that the dough will not dry out and to bind the dough together as you fold it.

First fold the pasta disc in half to create a half moon (taking care to make sure that all edges are sealed!!) With the round moon side facing you and the straight edge away, connect the two corners (edges) of the half moon to create a hat shaped ravioli.

Cook the ravioli in boiling salted water until al dente tender. Fresh pasta should take two to three minutes at the most 

Method for Sauce
Ladle roughly 2 ounces of the starchy pasta water into a saut� pan with 2 ounces of butter. Bring this to a boil, stirring, and it should emulsify into a silky butter sauce. Drain the pasta and add it to your saut� pan with a pinch of minced parsley, chives and corn kernels. Drizzle with bitter chestnut honey, spoon onto a warm plate and serve.

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