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 ...
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