Corn Ravioli with Tomato Corn Sauce

For the corn ravioli with tomato corn sauce, knead a pasta dough from water, flour and semolina and chill it wrapped in foil for at least an hour.

In the meantime, cook the tomato sauce. For this, chop the onion very finely and brown it in a little butter or oil. Put the corn in a sieve and rinse.

Deglaze the onion with the tomato sauce and add about half of the corn kernels. Pluck the basil and add the leaves to the sauce, salt, pepper, cover and set aside. Separate egg. Put the rest of the corn in a cutter and grind it with the egg yolk and grated cheese, also add salt and pepper, if you like add chili powder.

Roll out the pasta dough about 2 mm thick, place small heaps of corn filling on one half of the dough at 4 cm intervals. Whisk the egg white with a few drops of water and spread the egg white around the filling with a pastry brush.

Fold the second half of the dough over the first and cut out raviole using a ravioli cutter or a cookie cutter with a serrated edge.

Place in boiling salted water for 2 or 3 minutes, strain and serve the corn ravioli with tomato corn sauce sprinkled with cheese.

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