Corn and Leek Ravioli with a Pea Shoot Salad

Ravioli
1 med size leek
2 cups of corn
1/4 cup onion
1 clove garlic
salt / pepper
olive oil / butter
1/4 cup chicken stock
Melt a couple of tablespoons of butter and oil over medium heat.  Saute garlic and onion until fragrant but not colored.  Add leeks, saute until tender.  Add corn and continue to saute until cooked through.  Season the mixture with salt and pepper.  Puree in the food processor until smooth adding chicken stock until filling consistency (all may not be necessary).  Let cool.


Ravioli Dough
(adapted from Gourmet|April 2008)
1 cup cake flour
1/4 cup all purpose flour
1/2 tsp salt
3 egg yolks
2 tbsp olive oil
water
Blend dough in a food processor or by hand, adding water 1 tablespoon at a time until it comes together into a ball.  Knead for a few minutes until dough is smooth and elastic, adding flour if necessary.  Let sit at room temperature for an hour. 
Roll out dough to pasta thickness, cut into medium size disks.  Place mixture into the middle of one disk, leaving a 1/2 inch border.  Moisten the border with water and top with another dough disk, sealing the edges.  Repeat with remaining dough and filling.  Cook in salted simmering water for 4-6 minutes.


2 oz Pancetta
2 tbsp butter
Saute pancetta over medium heat, when almost crisp, add butter and season with pepper.  Drain ravioli and add to the pancetta mixture.  Saute on one side only, spooning the butter mixture over top.  When the bottoms are slightly toasted remove from heat. 

Salad
handful of fresh pea shoots
2 tbsp parsley
salt / pepper
olive oil
juice 1/2 lime
In a bowl, mix pea shoots and finely chopped parsley, add salt and pepper, drizzle with olive oil, top with lime juice and toss until well-mixed. 
Plate ravioli while still warm, topping with the salad.  Finish with more olive oil and sea salt.