Amaretto tiramisu and this black ravioli:
For the pasta:
For the filling:
For the sauce:
Soak the dry mushrooms in lukewarm water. Roughly chop the fresh mushrooms.
Place the corn into a pot and cover with water, bring to boil and then simmer until the corn is soft. Let the corn cool down in its own water then drain. With a knife cut alongside the corn on the cob to remove the corn.
With the aid of a rolling pin or pasta machine flatten down the pasta dough to 2 mm thickness, then cut into squares of about 8cm. Place a dollop of filling in the middle of a square of pasta, cover with a second square and seal the edges well.