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sweet corn ravioli
24/7/22 14:06I picked up some sweet corn-burrata-basil ravioli at Trader Joe's the other day, and here for my own future reference is what I did with them (Serves 2):
Shuck and cut 1 largish ear sweet corn from its cob, cutting off any edges and scraping the cob with the knife, though only casually.
Melt 1 Tblsp butter in a large skillet (I used stainless steel) over medium heat, and lay the ravioli (8 oz/227g) in it once it has melted. Scrape in the corn and spread it over the pan, including into the interpasta spaces. (Note that these ravioli were pretty large, ~2 inches square). Let this toast for a few minutes while you chop 1 small-medium summer tomato, about tennis ball size.
At some point in here, remove all but tiny leaves from maybe 4-5" of fresh basil, so that you get about 8 1-1.5" leaves.
Once the pasta has some golden spots on the bottom, stir and pour in a cup of water. Continue cooking uncovered over medium heat for about 7-8 minutes, adding the basil stalk. Once it has cooked for about 5 minutes, throw in the diced tomato and stir everything together, but let cook for a few more minutes to barely cook the tomato.
Finally, stir in a spoonful of cream, and tear the basil leaves into bits over the top. Remove the basil stalk, but if you care to eat them add the tiny leaves back in.
Serve.
(Honestly I thought the ravioli A. weren't that great and B. were overshadowed by the ~sauce, but I think a better version of such ravioli could exist and also that this would be pretty good with ravioli filled with a mild cheese and/or basil or soft greens)
Shuck and cut 1 largish ear sweet corn from its cob, cutting off any edges and scraping the cob with the knife, though only casually.
Melt 1 Tblsp butter in a large skillet (I used stainless steel) over medium heat, and lay the ravioli (8 oz/227g) in it once it has melted. Scrape in the corn and spread it over the pan, including into the interpasta spaces. (Note that these ravioli were pretty large, ~2 inches square). Let this toast for a few minutes while you chop 1 small-medium summer tomato, about tennis ball size.
At some point in here, remove all but tiny leaves from maybe 4-5" of fresh basil, so that you get about 8 1-1.5" leaves.
Once the pasta has some golden spots on the bottom, stir and pour in a cup of water. Continue cooking uncovered over medium heat for about 7-8 minutes, adding the basil stalk. Once it has cooked for about 5 minutes, throw in the diced tomato and stir everything together, but let cook for a few more minutes to barely cook the tomato.
Finally, stir in a spoonful of cream, and tear the basil leaves into bits over the top. Remove the basil stalk, but if you care to eat them add the tiny leaves back in.
Serve.
(Honestly I thought the ravioli A. weren't that great and B. were overshadowed by the ~sauce, but I think a better version of such ravioli could exist and also that this would be pretty good with ravioli filled with a mild cheese and/or basil or soft greens)
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