Bacon Corn Ravioli

Heat a drizzle of olive oil on med-high heat, and add the corn. Toss to coat and cook without stirring, 2-3 minutes.

Transfer the corn to a medium-sized bowl and cool for 5 minutes. Add the ricotta and chopped bacon, season with coarse black pepper, and fold the mixture until combined.

Roll the pasta dough into 2 sheets on setting 5 or 6 with a pasta roller.

Switch out the pasta roller attachment for the ravioli attachment, and drape one pasta sheet over the ravioli roller.

Spoon filling into the middle of pasta sheet and turn the roller a few clicks.

Once all the ravioli is filled, heat a pot of salted water until boiling. Cook the ravioli for 2-3 minutes, remove and drain.

Heat a medium skillet on medium high with a drizzle of olive oil.

Add the ravioli in a single layer and cook without stirring 1-2 minutes. Remove to a plate and wipe out the pan.

Return the skillet to the heat and add the butter and Rosemary sprigs. Cook for 1-2 minutes until the butter solids brown.

Remove from the heat, stir for 30 seconds, remove the Rosemary sprigs, and add the heavy cream.

Spoon enough of the sauce to cover the bottom of a small plate, and place 5-6 ravioli on top. Garnish with fresh cracked black pepper and a few fresh rosemary leaves.