Ravioli With Corn A Food

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

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.

RAVIOLI WITH ROASTED ZUCCHINI & CORN

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.

RAVIOLI WITH CORN AND CILANTRO

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.

SHRIMP AND ROASTED CORN RAVIOLI

Steps:

• Put the corn, shrimp and heavy cream into a food processor and puree.
• Season to taste with salt and pepper, then mix in the chives.
• Roll out your dough so its around 5 inches across.
• Place 1 t.
• of the shrimp mixture 4 across the dough.
• Repeat and cover with a fresh sheet of pasta.
• Press with hands to remoive air and find the shrimp puree.
• Cut and crimp on all sides with a fork.
• Place on a floured board and cover with a dry towell.
• For the Sauce-----------------.
• Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan.
• Simmer until the mixture reduces to about 1/3 cup.
• Whisk in the butter, one chunk at a time.
• Season with salt and pepper, strain and keep warm.
• Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done.
• Remove and drain.
• Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp.
• Sprinkle with cracked black pepper.

RAVIOLI WITH CORN - A

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.