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.
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.
BOW TIE PASTA WITH CORN AND CILANTRO
I got this recipe from the newspaper, but instead of using ravioli, I used bow tie pasta and to me, I came out better. My own special touch with also adding frest avocados on top of the pasta when it was served.
Provided by Chef Yolie
Categories Healthy
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Drain, Meanwhile, in a large skillet heat oil over medium heat until hot. Add garlic: cook and stir 2 to 3 minutes or until tender. Add corn and salt: Cook until throughly heated, stirring occasionally. Add cooked pasta, toss to coat. Sprinkle with cilantro and add more salt and pepper to your taste.
- When it, is served add fresh slices of avocado.
- Delicious.
Nutrition Facts : Calories 503.4, Fat 13.6, SaturatedFat 2.4, Cholesterol 71.8, Sodium 216, Carbohydrate 83.5, Fiber 5.4, Sugar 1.6, Protein 15.4
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
TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE
Twisted Butter Chef and Owner Jane Johnson makes hearty, homemade ravioli with a twist! Using Twisted Butter's Cilantro & Lime butter, this corn ravioli has a healthy kick of ingredients and flavor.
Provided by TwistedButter
Categories Corn
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. 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 sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, 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.
Nutrition Facts : Calories 520.5, Fat 38.6, SaturatedFat 22.7, Cholesterol 188.8, Sodium 400.7, Carbohydrate 32.4, Fiber 1.7, Sugar 2.5, Protein 12.8
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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