Corn Star Raviolis In Sweet Basil Cream Sauce Recipes

GUY'S REVISED CORN STAR RAVIOLI

This is my adaption, dividing the ingredients as necessary and offering some options. http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html

Provided by 2Bleu

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 23

Guy's Revised Corn Star Ravioli image

Steps:

FILLING: Melt 1 Tbsp butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars.
Add in basil leaves and a couple of twists of black pepper. Add in heavy cream and nutmeg if using, and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese.
WONTONS: Place wonton wrappers down (6 at a time work well) and in the center of each, place 1 1/2 tsp filling. Brush exposed wrapper edges with water then carefully place a second wrapper on top and seal the edges, making sure to get out any air bubbles. Set aside on floured baking sheet and continue to assemble.
In a large pot, boil water, then reduce to a simmer and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. Toss with a little olive oil to keep seperated. (at this point, you can place them on a baking sheet and freeze them. They will keep about a month).
SAUCE: In clean saute pan, melt butter and add in garlic, Saute' until garlic is soft, then add the basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with bacon bits and Parmesan.

Nutrition Facts : Calories 278.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 41, Sodium 375.8, Carbohydrate 31.1, Fiber 1.6, Sugar 1.9, Protein 7.5

Ingredients

1 tablespoon butter
2 ears sweet corn, shucked and removed from the cob
3 tablespoons red bell peppers, minced
3 tablespoons sweet onions, diced
5 fresh basil leaves (chiffonade)
1/4 teaspoon cracked pepper
1/4 cup fat free heavy cream
kosher salt, to taste
1 pinch nutmeg, ground (optional)
1/2 cup crabmeat (optional)
1/2 cup chicken, cooked and shredded (optional)
1/2 cup reduced-fat ricotta cheese, room temp
4 ounces reduced-fat cream cheese, room temp
1 (12 ounce) package wonton wrappers (round)
1/4 cup parmesan cheese, grated
6 tablespoons unsalted butter
2 garlic cloves, minced
6 fresh basil leaves (chiffonade)
2 cups fat free heavy cream
cracked black pepper
kosher salt
crisp crumbled bacon
parmesan cheese

More about "corn star raviolis in sweet basil cream sauce recipes"

HOMEMADE SWEET CORN BASIL RAVIOLI - FORK IN THE KITCHEN

Web Aug 20, 2019 Bring a large pot of salted water to a boil (add the leftover corn cobs to flavor the water and reduce waste – remove them before …
From forkinthekitchen.com
4.7/5 (6)
Category Dinner
Cuisine Italian
Total Time 45 mins

PASTA: In a bowl, stir together the flours, salt, and pepper. Make a well in the middle of the flour, and add the egg (you can whisk it before adding it into the well), as well as the water and olive oil. Take a fork and gently run it around the flour where it meets the wet ingredients. You'll gently incorporate all the flour into the wet ingredients. When mostly combined, I recommend using your hands to mix until a ball forms. Then continue kneading for 3-4 minutes until tacky, but no dough should stick to your hands. Adjust adding a bit of flour or water if needed. The dough will slowly break apart when pulled, instead of immediately tearing apart. Place in a reusuable baggie or cover in a bowl and let rest for at least 30 minutes.
Ravioli Filling: meanwhile, mix the filling by stirring together all the filling ingredients (ricotta, 1 ear of roughly chopped corn kernels, garlic, basil, salt, and parmesan). Set aside.
Roll out the pasta dough: depending on your method of making the ravioli (mold or no mold), you will still want to have 4 rectangular sheets of pasta in the end. Divide the dough into 4 equal pieces. I start with a piece molded into about 4 inches by 1 1/2 inches before putting it into my pasta roller*. Beginning on the largest setting and continuing to roll the pasta dough sheet through each setting until it's at the second to thinnest setting. Continue rolling out each piece of dough, letting the sheets rest on a dusting of semolina flour. Place on top of ravioli mold or lay on a thin dusting of semolina flour. Place the filling inside the pasta mold* (if doing this by hand put the filling on one side of the dough sheet and fold it over). Brush the edges lightly with water, and layer the other pasta sheet on top of the mold; roll over it with a rolling pin to seal and cut the edges of the ravioli. Place cut ravioli on a baking sheet sprinkled with semolina flour.
Bring a large pot of salted water to a boil (add the leftover corn cobs to flavor the water and reduce waste - remove them before adding the ravioli!).

Corn Star Raviolis In Sweet Basil Cream Sauce Recipes

GUY'S REVISED CORN STAR RAVIOLI

This is my adaption, dividing the ingredients as necessary and offering some options. http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html

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