lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, July 6, 2015

Sweet Corn and Pea Ravioli with Creamy Basil Sauce

Sweet Corn and Pea Ravioli with Creamy Basil Sauce
It was time to break out my birthday gift to make another batch of ravioli.  Which once again, meant I needed my hand sous chef, Miss F, to assist.  She and C were at the zoo that afternoon and had called me saying they were too hot to walk home.  I drove over to pick them up and immediately put my little chef to work.  She was a tremendous help.  I used the recipe for the pasta from our cooking class at the Four Seasons, it was much preferable to the recipe that came with the pasta roller.  I created the filling and the sauce on my own, it is exactly how I prefer my ravioli.  It was incredibly delicious and I went back for seconds.  C has requested butternut squash ravioli and Miss F has requested chocolate strawberry ravioli next...
Sweet Corn and Pea Ravioli with Creamy Basil Sauce

1 ¾ cups flour
1 cup semolina flour
6 egg yolks
3 tablespoons wine
1 tablespoon water
1 tablespoon olive oil
½ teaspoon salt

1 tablespoon butter
2 cobs of corn, kernels removed from cob
¾ cup frozen peas, thawed
1 teaspoon dried parsley
¼ cup grated Parmesan cheese

1 cup cream
¼ cup grated parmesan cheese
¼ cup basil, cut into chiffonade
¼ teaspoon pepper

Stir together the flour, semolina, egg yols, wine, water, oil and salt. If the dough doesn't come together, add a little more water, a teaspoon at a time. Form into a ball. Let rest for two hours. Roll the pasta per your pasta rollers instructions. Cut into 2 ½” squares.

In a largeskillet, heat the butter over medium heat. Add the corn, peas and herbs. Saute for 3 to 5 minutes, stirring often. Stir in the parmesan cheese.

Spoon 1 tablespoon of the corn and pea mixture onto half of the pasta squares. Brush the edges of each with water and lay a second square overtop, pressing to seal. Set aside.

In the same skillet, add the cream to any leftover corn and peas. Bring the cream to a simmer over medium heat, reduce heat to low. Stir in the Parmesan, basil and pepper.

Bring a large pot of salted water to a boil. Boil the raviolis for two minutes, drain and toss with the creamy basil sauce.
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Dawn said...

I really enjoy your blog. My husband and I just purchased a ravioli attachment for our mixer in May and love it! We have tried the pasta recipe from Giada De Laurentis' 'Everyday Pasta" cookbook and we enjoy it. We are certainly going to try your recipe now. :)

Marianne said...

Pretty please make this at the next dinner party! YUM!!

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