1-Preparing the Corn: Start by heating 2 tablespoons of olive oil in a large cast-iron pan over medium heat. Add the corn kernels and cook until slightly charred, stirring occasionally, for about 3 to 5 minutes. This charred quality will give your Street Corn Ravioli that authentic elote flavor with a hint of smokiness. Remove the corn from the pan and set aside, making sure to reserve 1 cup of the charred kernels for garnish later.

2-Making the Filling: Add the remaining corn (not the reserved portion) to a food processor along with 1 egg and 1 cup of crumbled queso fresco. Pulse the mixture until it forms a creamy consistency, being careful not to overprocess. Season the filling with salt and freshly ground black pepper to taste. Cover the mixture and refrigerate until you’re ready to use it.

3-Rolling and Assembling the Ravioli: Cut your pasta dough into 4 equal pieces and cover them with plastic wrap to prevent drying. Dust your work surface generously with semolina flour or cornmeal. Flatten each piece of dough into a 5 by 4 inch oval, then run it through a pasta machine, folding and rolling repeatedly to gradually reduce the thickness until the dough is about 1/16 inch thick and slightly translucent. Cut each dough sheet in half crosswise. Starting one inch from the short edge, spoon 1 tablespoon of the corn filling down the length of the dough, spacing the filling mounds about one inch apart. Whisk the remaining egg with a small amount of water to create an egg wash, then gently brush it around the filling mounds. Place a second piece of dough over the first, pressing firmly around each filling mound to remove any air pockets. Using a knife or pastry wheel, cut the dough into 2-inch squares, ensuring each ravioli is properly sealed. Cover the finished ravioli with plastic wrap to prevent drying while you continue with the remaining dough and filling. If you’re new to making homemade pasta, check out this detailed guide on homemade pasta techniques to perfect your dough before attempting filled pasta like ravioli.

4-Cooking the Ravioli: Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the boiling water, being careful not to overcrowd the pot. Cook the ravioli for about 3 minutes, or until they float to the surface and reach an al dente texture. Carefully drain the ravioli and toss them with the remaining 1 tablespoon of olive oil to prevent sticking. Set aside while you prepare the sauce.

5-Making the Chili Butter Sauce: In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the minced shallot and sauté until tender, which should take about 3 minutes. Pour in the dry white wine and continue cooking until the liquid has reduced by half. Begin adding the butter one tablespoon at a time, whisking continuously to create a smooth, emulsified sauce. Finally, whisk in the chili powder and cayenne until well incorporated. The resulting sauce should be rich, silky, and slightly spicy with a beautiful golden color.

6-The Final Plating: To serve, arrange the cooked ravioli on plates or a serving platter. Generously drizzle the chili butter sauce over the top of the ravioli. Garnish with the reserved charred corn kernels, additional crumbled queso fresco, a sprinkle of fresh lime zest, and a handful of cilantro leaves. This combination of textures and flavors creates a visually stunning dish that’s as beautiful as it is delicious.