From: Executive chef Brian Pawlak of DeepWood Restaurant, Columbus, OH. Yield: 40 to 50 ravioli. Pasta Dough: 3½ cups all-purpose flour 4 eggs 1 tsp. salt Sweet Corn Filling: ¼ cup garlic, finely chopped ¼ cup shallots, finely chopped 10 ears corn 1 cup Madeira 1 cup mascarpone Pistachio Pesto: 1½ cups parsley 1 cup basil ½ cup grated Parmesan cheese 3 Tbsp. olive oil to taste, salt and pepper Lemon Emulsion: 14 lemons 1 cup ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.