Tuesday, September 15, 2009

Ricotta ravioli with fresh corn cream sauce

Heaven! I'm practically live-blogging this little slice of paradise as I eat... (Side note: I've decided that the shorter the window between cooking and posting, the higher the likelihood that posting actually takes place... I don't know exactly why, but my interest in sharing wanes fairly quickly.) (Quiet on the ADHD comments, Kim. :))

Back to heaven. On a plate. I mentioned the ricotta gnocchi with fresh corn cream sauce I enjoyed while dining out last week, and so wanted to replicate it as closely as possible. This did the trick for me, sauce wise, and since I already had the ricotta filling on hand, it was very easy just to make a few quick ravioli.

Easy ravioli
Serves one
Ricotta filling
Six square wonton wraps

Lay out wonton wraps. Place a tablespoon of ricotta filling in the middle of each wonton wrapper. Dip your finger in a small glass of water and run it around the outside edge of the wonton, and fold over into a triangle, pressing the edges together to seal. Set aside. Repeat with remaining five wontons.

Bring a small saucepan of water to a boil, turn down so it's barely simmering. Gently place the ravioli in the water and simmer for 3-4 minutes, until they rise to the surface. Don't boil too long or they will tear apart. Drain ravioli in a colander and then place on a plate, waiting for the perfect sauce.

Fresh corn cream sauce
Serves one
1 shallot, minced
1/2 cup fresh corn, cut off the cob (I suppose you could use frozen, but it will be a far cry from this farm-fresh delight)
2 tsp butter
1/3 cup cream
1/4 cup grated parmesan
1 egg, whisked
Basil and cherry tomatoes for garnish

Melt butter in a saute pan over medium heat. Add shallot and cook until softened. Add corn and saute until cooked through, about 4 minutes. Turn heat down to low. In a small bowl, crack the egg and whisk. Add the cream and grated parmesan and stir well. Pour cream mixture into the saute pan and stir until the cream is warmed and parmesan has melted. Gently ladle over the ravioli. Garnish with chopped basil and halved cherry tomatoes and enjoy.

The last bite is gone and I'm sad. That was really an end-of-summer treasure. Joyous. Now off to pluck the basil leaves off two garbage bags of basil I harvested tonight... green thumbs (literally!), anyone?!


  1. Yum! And how have I never thought of using wonton wraps for ravioli? I look forward to trying this one, for sure.

  2. If you need to unload some of that basil, I would be happy to help you out!

    Your across the street neighbour....

  3. Ohhh this looks so good! Recipe saved. Thank you. :)

    1. Now that you've pointed it out to me again, I am hungry for sweet summer corn! Thanks for popping by!


Blogger Template By Designer Blogs