Corn And Ricotta Ravioli With Sauteed Cherry Tomato Sauce
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 cups
Corn Kernel (fresh)2 cloves
Garlic (finely chopped)2 cups
Chicken1 cup
Creme Fraiche1.5 cups
Ricotta6 large
Egg (plus 1 yolk)1 cup
Freshly Grated Parmesan3 tbsps
Extra-Virgin Olive Oil1 cup
Breadcrumbs (fresh)Directions:
1
Special equipment: a cheesecloth, pasta roller and 2-inch round, square or crimped cookie cutter For the corn puree: Heat the butter in a large saute pan over medium heat
2
Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds
3
Add the chile de arbol and season with salt and pepper
4
Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly
5
Transfer the rest of the corn to a small saucepan and cover with the stock
6
Cook over medium heat until slightly softened, about 10 minutes
7
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
8
Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan
9
Add more stock, if needed, to bring the puree to a sauce consistency
10
Stir in the creme fraiche and season with salt and pepper
11
Keep warm
12
For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth
13
Place the ricotta in the strainer and drain for 4 hours
14
Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl
15
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
16
Transfer the dough to a lightly floured surface and knead until smooth
17
Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours
18
Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper
19
Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness
20
Whisk the remaining 2 eggs together with a tablespoon of water
21
Dust the counter and dough with flour and lay out 2 sheets of the pasta
22
Brush the top surface of dough with the egg wash
23
Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough
24
Top with the remaining 2 sheets of dough
25
Using your fingers, gently press out the air pockets around each mound of filling and form a seal
26
Use a crimper or cookie cutter to cut each ravioli into squares or circles
27
Check to make sure the crimped edges are well sealed before cooking
28
If making the ravioli in advance, dust with cornmeal to prevent them from sticking
29
For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat
30
Add the tomatoes and cook until they begin to soften, about 5 minutes
31
Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes
32
Season with additional salt and pepper and stir in the basil
33
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
34
Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper
35
To serve: Bring 4 quarts of salted water to a boil
36
Cook the ravioli, in batches, until they float, about 2 minutes
37
Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat
38
Ladle some of the corn puree into 4 large shallow bowls
39
Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs