CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE
Steps:
- For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
- Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
- For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
- Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
- Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
- For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
- For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
- To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
- Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
CORN AND CHIPOTLE RAVIOLI LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
- Preheat the broiler to high.
- For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
- Broil until the top is browned and bubbly, about 8 minutes.
CORN STAR RAVIOLIS IN SWEET BASIL CREAM SAUCE
Steps:
- Special equipment: cookie cutter (3-inch)
- Melt 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 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
- When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
- When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
- For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining 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 Parmesan.
RAVIOLI WITH CORN - A
From Linda Larsen,Your Guide to Busy Cooks, on about.com. This super simple recipe is so delicious and very hearty. Even kids will love it! You can top it with some chopped cilantro if you have adventurous eaters. You can also add some kind of chopped or ground meat or meat product, such as sausage, grnd beef or turkey, sliced kielbasa, etc..
Provided by Nana Lee
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot of boiling water, cook ravioli according to package directions and drain well.
- Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly.
- Drain corn well and add, with tomaoes, to garlic; cook and stir until hot.
- Add ravioli and toss to coat well.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 163.2, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.7, Sodium 426.3, Carbohydrate 20.7, Fiber 0.4, Sugar 0.8, Protein 4.4
RAVIOLI WITH ROASTED ZUCCHINI & CORN
From Oprah.com Read more: https://www.oprah.com/food/ravioli-with-roasted-zucchini-and-corn-recipe#ixzz6rCYzOLz4
Provided by brookenpitts
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
- 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
- 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
- 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
- 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
Nutrition Facts : Calories 160.9, Fat 7.8, SaturatedFat 1.1, Sodium 158.2, Carbohydrate 23.1, Fiber 3.7, Sugar 3.3, Protein 4.3
RAVIOLI WITH CORN AND CILANTRO
This ravioli dish is "naked" compared to most. It doesn't have the tomato based sauce usually accompanying ravioli. This is really yummy, especially if you love cilantro like we do. I usually use a roasted chicken and garlic ravioli, but you could sub a cheese ravioli just fine.
Provided by mommyoffour
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli to desired doneness as directed on package; drain.
- Meanwhile, heat oil in large skillet over medium heat until hot.
- Add garlic; cook and stir 2 to 3 minutes or until tender.
- Add corn and salt; cook until thoroughly heated, stirring occasionally.
- Add ravioli; toss to coat.
- Sprinkle with cilantro.
Nutrition Facts : Calories 160.8, Fat 9.6, SaturatedFat 1.3, Sodium 555.7, Carbohydrate 19.6, Fiber 0.1, Protein 2.6
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HOMEMADE SWEET CORN BASIL RAVIOLI - FORK IN THE KITCHEN
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4.7/5 (6)Category DinnerCuisine ItalianTotal 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.
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