Homemade Sweet Corn and Jalapeno Ravioli

Homemade Corn and Jalapeno Ravioli on a plate

Ok, are you all familiar with the amazingness that is homemade pasta? It’s in its own category of greatness, especially when you stuff it with ricotta, goat cheese, basil, and little pops of fresh sweet corn and spicy jalapeno. Come on – sweet, spicy, herby, and creamy? These are words I live my life by. And honestly, the texture of homemade pasta is just unbeatable. Once you try it, you’ll never look back. (Except when you feel lazy and just want a bowl of buttery spaghetti out of a box. I feel you.)

Homemade Corn and Jalapeno Ravioli

Here’s the other thing about making ravioli from scratch. It enables you to completely zone out and focus on what’s good in life: food, family, food, togetherness, food. You get it. And BTW, yes, this ravioli is probably best as a joint effort. You can certainly tackle it by yourself but it’s way more fun and way easier to do with a buddy. Plus, you might learn something about your or your spouse’s strengths and weaknesses. I literally had no idea there was a tiny Italian Nona hiding inside my husband this whole time.

cut out Homemade Corn and Jalapeno Ravioli

How to make amazing ravioli from scratch

This recipe will walk you through every step to making a perfectly smooth pasta dough, using a pasta machine to roll it out, filling it with a yummy filling, and finishing it with a mouthwatering brown butter sauce. The dough is not actually difficult at all – if you can make pizza dough, you can 100% make pasta dough. I borrowed ingredients and steps from Rachael Ray‘s homemade pasta recipe from her newest cookbook because I’ve tried a bunch and this one was, hands down, the most foolproof.

To roll out the dough, we use one of those hand crank machines because they’re dead simple. If you have an attachment for your KitchenAid mixer, by all means use that. If you have none of these things and want to roll the dough out by hand, more power to ya – please send me a picture.

Once your dough has been rolled into thin sheets, use a small cookie scoop to portion out your filling, lay another sheet of pasta on top (a little egg wash will glue them together) and cut out your ravioli. You can cut them by hand but if you agree that the ravioli in these pictures are the cutest things you’ve ever seen, get a ravioli stamp. Mine came from Williams Sonoma.

Next, you can boil those cuties. Because you made this pasta fresh with your own two hands, boiling it will take almost no time. I actually don’t even time it because when they float to the top, they are done. How easy is that? The only thing left to do is coat them in a dreamy brown butter sauce studded with a little extra sweet corn and spicy jalapeno. Then, top these ravioli with basil, scallions, salty pepitas, and lots of cracked black pepper because you deserve all the good things in life.

Homemade Corn and Jalapeno Ravioli

*This post contains Amazon Affiliate links to a wonderful cookbook, a pasta machine like the one I use, the KitchenAid stand mixer I love, and a cookie scoop I could not live without, from which I may earn an income!


Homemade Sweet Corn and Jalapeno Ravioli

Homemade Corn and Jalapeno Ravioli on a plate

Homemade pasta dough with a sweet corn, basil, jalapeno, ricotta, and goat cheese filling! Ravioli from scratch is a snap with this recipe and the flavors are so fresh and satisfying. An easy brown butter sauce ties it all together in the end.

  • Author: Megan
  • Prep Time: 2 hours (includes resting time for the dough)
  • Cook Time: 20 minutes
  • Total Time: 2 hours and 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Italian
  • Diet: Vegetarian



for the ravioli dough

  • 3 C all purpose flour, plus more for kneading and dusting
  • 1 tsp kosher salt
  • 2 large eggs plus 3 large yolks, at room temp
  • 1 tsp extra virgin olive oil
  • 5 TBS warm water
  • an egg wash, made from 1 egg and a splash of water, whisked together

for the ravioli filling & sauce

  • kernels shaved form 4 ears of corn, divided
  • 2 jalapenos, diced and divided
  • 4 scallions, sliced, white and green parts divided
  • 1 TBS extra virgin olive oil
  • 5 TBS unsalted butter, divided
  • kosher salt and pepper, to taste
  • 1 big handful of basil leaves, torn into small pieces and divided
  • 15 oz whole milk ricotta, strained in a mesh strainer for about an hour
  • 4 oz goat cheese
  • zest of half a lime
  • 1/2 C reserved pasta water
  • 1/4 C pepitas, for garnish


make the ravioli dough

  1. On a clean counter top, make a mound with the flour and sprinkle the salt over top. Use your hands to make a well in the center of the mound of flour.
  2. Whisk the whole eggs, egg yolks, and olive oil in a small bowl and pour this mixture into the center of the well of flour. Use a fork to slowly combine the flour with the egg mixture, working in a circular motion from the inside edge of the flour to the outside of the mound. 
  3. Once the flour and egg are mostly combined, use your hands to knead the dough. Add water 1 TBS at a time until the dough comes together enough to form a ball – you may or may not need all the water.
  4. Knead the dough by pushing it against the counter, away from your body with the heel of your hand, folding it back onto itself, and rotating it a quarter turn. Repeat this process, adding more flour to your work surface if necessary, until it becomes smooth and elastic – this will take at least 5 minutes, possibly more. 
  5. Once you have a smooth ball, cover it with a kitchen towel and let rest for 1 hour. Or, if you want to do this in advance, wrap the dough in plastic wrap and refrigerate. Bring it to room temp before continuing.

make the ravioli filling

  1. Heat 1 TBS of oil and 1 TBS of butter in a skillet over medium-high heat. Add 3/4 of the corn kernels, 3/4 of the diced jalapeno, and the sliced white parts of the scallions to the skillet and season with salt and pepper to taste. Cook, stirring occasionally until some kernels become a light brown/golden color – about 10 minutes. Remove the pan from the heat and allow to cool. (To save time, you can roll out the ravioli dough as this mixture cools.)
  2. In a bowl, combine the strained ricotta, goat cheese, 1/2 of the torn basil leaves, the cooled corn mixture, and lime zest. Taste and season with salt and pepper. 

Roll out the ravioli dough

  1. Set your pasta machine to the widest setting, lay out 4 sheets of parchment paper, and dust them with flour. Have extra kitchen towels on hand to cover your sheets of pasta.
  2. Divide your rested pasta dough into 4 pieces. Use a kitchen towel to cover the pieces you are not working with as you go so the dough doesn’t dry out. Pat one piece of the dough into a rectangle shape and pass it through the machine once. Fold the dough over on itself into thirds and pass it through a second time. Fold the dough in half and pass it through again. Repeat that 3 more times, folding it in half each time. If the dough ever doesn’t go through the machine smoothly, dust it with a little flour before passing it through.
  3. Adjust the machine to the next setting and pass the dough through. Without folding the dough, continue to pass it through the machine one time per notch until you get to the last setting. You will end up with long, thin sheets of dough. Cut them in half, place them on floured sheets of parchment paper, and cover them with kitchen towels while you finish rolling out the remaining dough. 

fill the ravioli

  1. Line two baking sheets with parchment paper and lightly dust them with flour.
  2. Brush one sheet of pasta with the egg wash and use a small cookie scoop to drop portions of filling down the length of the pasta, about an inch apart. Place another sheet of pasta on top and use your fingers to press the pasta sheets together around the filling to seal it. Cut the ravioli into squares or use a ravioli stamp to cut out the individual ravioli and transfer them to your floured, parchment-lined baking sheets. Repeat with remaining pieces of dough.

make the sauce and boil the ravioli

  1. Bring a large pot of salted water to a boil and add ravioli, working in batches if needed. Cook the ravioli at a gentle boil for a few minutes – when they float to the surface they are done. Meanwhile, make the sauce.
  2. Add 4 TBS of butter to a skillet over medium-high heat. Add the remaining corn kernels and jalapeno and cook for a few minutes until the butter has browned. Transfer cooked ravioli from the pot to the skillet and add 1/2 C of the starchy pasta cooking water. Simmer the mixture in the skillet until the liquid has slightly reduced and thickened. Stir to coat the ravioli evenly and serve, garnished with the remaining torn leaves of basil, sliced scallion greens, pepitas, and lots of cracked black pepper. 


To freeze ravioli, spread them in an even layer on a lightly floured, parchment-lined baking sheet and freeze for an hour. Transfer them to a zip-top freezer bag and store for up to 3 months. You can boil them right from frozen; when they float, they are done!

Keywords: homemade pasta, ravioli from scratch, pasta machine, ricotta goat cheese ravioli

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