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Special equipment: a cheesecloth, pasta roller and 2-inch round, square or crimped cookie cutter
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2
For the corn puree: Heat the butter in a large saute pan over medium heat.
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Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds.
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4
Add the chile de arbol and season with salt and pepper.
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5
Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
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Transfer the rest of the corn to a small saucepan and cover with the stock.
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Cook over medium heat until slightly softened, about 10 minutes.
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8
Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth.
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Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan.
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Add more stock, if needed, to bring the puree to a sauce consistency.
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Stir in the creme fraiche and season with salt and pepper.
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Keep warm.
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13
For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth.
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Place the ricotta in the strainer and drain for 4 hours.
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15
Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl.
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Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined.
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Transfer the dough to a lightly floured surface and knead until smooth.
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Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
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Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
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Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness.
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Whisk the remaining 2 eggs together with a tablespoon of water.
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22
Dust the counter and dough with flour and lay out 2 sheets of the pasta.
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Brush the top surface of dough with the egg wash.
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Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough.
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Top with the remaining 2 sheets of dough.
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Using your fingers, gently press out the air pockets around each mound of filling and form a seal.
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27
Use a crimper or cookie cutter to cut each ravioli into squares or circles.
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28
Check to make sure the crimped edges are well sealed before cooking.
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29
If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
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30
For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat.
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Add the tomatoes and cook until they begin to soften, about 5 minutes.
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Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes.
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Season with additional salt and pepper and stir in the basil.
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For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute.
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Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
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36
To serve: Bring 4 quarts of salted water to a boil.
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Cook the ravioli, in batches, until they float, about 2 minutes.
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Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
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39
Ladle some of the corn puree into 4 large shallow bowls.
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Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
