Sweet Corn Ravioli with Blistered Grapes

Sweet Corn Ravioli with Blistered Grapes

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:

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