NJ Sweet Corn Ravioli with Brown Butter Cream Sauce

Fresh NJ sweet corn transformed into a pasta dish. Can be made with fresh or frozen corn

SAUCE INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 4 ears corn, kernels removed from the cob (~ 3 cups)

• 1 medium shallot, chopped

• 4 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 tablespoon fresh chopped thyme

• 1 teaspoon crushed red pepper flakes

• Kosher salt and black pepper

• 1/2 cup dry white wine

• 1/3 cup heavy cream

• 1/3 cup grated parmesan

• 1/3 fresh basil, plus more for garnish

RAVIOLI FILLING INGREDIENTS

• 1 1/2 cups whole milk ricotta cheese

• 1 ½ cups corn pudding (I used left-over corn pudding)

• 1/2 cup grated parmesan

• kosher salt black pepper

  ALTERNATIVELY - Use cheese filled store bought fresh or frozen ravioli

 PASTA INGREDIENTS (makes 1 pound fresh pasta)

• 2 1/2 cups flour

• 4 Eggs

• Water

  ALTERNATIVELY – use 1pkg/40 square wonton wrappers 

RAVIOLI FiLLING DIRECTIONS

1. In a medium bowl, mix the ricotta, corn pudding, parmesan, and season with salt and pepper

2. Set aside

RAVIOLI DOUGH/FILLED DIRECTIONS

1. Prepare the pasta dough (refer to pictures above on creating a well with the eggs in the center, the well keeps the egg from streaming away. Cover and set aside

2. Roll your pasta dough into lasagna sheets 1.  Keep in mind, each pasta machine is different, I always start off on 5th setting

3. Heavily flour your ravioli mold or counter; without it your ravioli will stick to the mold (or your counter)

4. Place 1 tablespoon of filling one inch apart, over half of the pasta sheets

5. Brush edges of the filled pasta sheets with water, to moisten and then fold the sheet over the fillings, pressing down to seal. The water will act as the glue

6. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out

7. Lay the ravioli on a parchment lined baking sheets

8. Repeat with remaining dough and filling

9. While making the sauce, boil the ravioli for about 3-4 minutes or until they float to the surface

SAUCE DIRECTIONS

1. Heat olive oil over medium heat until it glistens (if you throw a small piece of thyme in the oil and it quickly shimmers, you know it’s ready)

2.  Add shallots and corn; cook until the corn is golden, approximately 5 minutes

3. Add the butter, garlic, thyme.  Cook until the butter begins to brown and the corn begins to crisp, about 3-4 minutes

4. Season with salt, pepper, and crushed red pepper flakes

5. Remove 1-2 large spoons of corn and butter from the skillet for topping, set aside

6. Reduce the heat to low. Pour in white wine and simmer 2 minutes

7. Add the cream and parmesan, cook another 2-3 minutes until warmed through

8. Place ravioli in the sauce, gently toss to combine. Remove from the heat and add the basil

9. Plate ravioli and sauce, top with the reserved corn and garnish with fresh basil

<<<< MORE RECIPES & HOW TO’S >>>>

Savory Corn Pudding/Humita (Francis Mallman)

Zucchini Ravioli

Eggplant Parmesan

SOCIAL SHARING