Ravioli filled with a sweet, creamy fresh corn filling, drizzled with a brown butter basil sauce, and topped with a cherry tomato compote and plenty of shredded Grana Padano cheese – a fresh, delicious summer meal. I especially loved the tomato compote. I couldn’t stop snacking on it while the pasta was resting. I’ll definitely be making the compote again.
I won a 3 lb wedge of Grana Padano Riserva from DiPalo Selects in Little Italy, NYC. Lisa, Parsley, Sage, Desserts and Line Drives, held the giveaway and asked readers to leave a comment telling her what we would make with the cheese if we won it. Lisa’s Fresh Corn Ravioli recipe looked so delicious, I said I would make her ravioli if I won.
In this recipe, Lisa took on the challenge of making homemade noodles without the help of a motorized pasta machine. It was my first time making ravioli, but I liked the idea of making it by hand – like a real Italian Mom who could easily whip up fresh pasta for her family.
Unfortunately, my pasta didn’t come together on the counter. It was too dry. So I cheated and threw it in the food processor and drizzled in water until it came together. (I added in the water in my version of the recipe below.)
My ravioli weren’t perfect, but most of them didn’t lose their filling when I cooked them and they were tasty. My husband helped roll out the pasta and we got it pretty thin, but I think I’d buy a pasta machine if I make pasta again. Although, my family likes the fresh ravioli at Costco, and it’s so quick and easy.
Grana Padano is similar to Parmigiano-Reggiano, but mellower and less expensive. “Grana” refers to the grainy, crumbly texture of the cheese and “Padano” refers to its area of origin in Northern Italy. I bought a rotary cheese grater and have been enjoying this delectable cheese on pastas, sandwiches, soups and salads. Thanks Lisa for sharing your ravioli recipe and hosting such a delicious giveaway!
1 1/4 cups semolina flour
1 1/4 cups all purpose flour
2 large eggs
1 tablespoon olive oil
A pinch of sea salt
1/4 cup water
1 tablespoon butter plus 1 teaspoon
2 cups fresh corn kernels, divided (about 4 small ears of corn)
2 minced shallots
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup cream
1/4 teaspoon Italian Seasoning
1/3 cup grated Grana Padano
freshly ground black pepper
dash of cayenne pepper
4 tablespoons butter
1 tablespoon shredded basil (roll several basil leaves together and cut into thin strips)
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons teaspoons minced garlic
1 shallot, minced
6 cups assorted vine-ripened cherry tomatoes, some halved
freshly ground black pepper to taste
1/3 cup finely shredded fresh basil leaves
1 teaspoon or so of sugar to balance acid & flavor, if you feel it’s needed upon tasting
Follow instructions for mixing, kneading, rolling and cutting ravioli at Leite's Culinaria. Lisa, Parsley, Sage, Desserts and Line Drives, has some great photos for making the ravioli too. Use a scant tablespoon of filling per ravioli. The filled pasta needs to rest for 1 hour before cooking, so allow at least 2 hours for making the pasta.
Saute 1 cup of corn in 1 teaspoon of butter until slightly golden, set aside.
In same pan, melt remaining 1 tablespoon of butter and add shallots. Saute until soft, but not brown. Add remaining cup of corn, salt and sugar and cook until corn is bright yellow. Add the cream and let it reduce, stirring, until barely any cream remains. Remove pan from heat and puree in food processor (I used an immersion blender) until creamy. Scrape into a bowl and stir in thyme, grana padano cheese, reserved cup of cooked, whole corn and grind black pepper to taste. Set aside to cool while making and rolling pasta dough.
In sauce pan, heat butter over medium high and cook until golden brown. Toss in basil just to wilt. Set aside until ravioli is cooked and plated.
Combine cherry tomatoes and basil in a medium bowl.
In a large non-stick skillet, heat vinegar, oil, shallots, and garlic over moderate heat until just simmering.
Pour hot dressing over cherry tomatoes and basil and toss gently to combine. Let sit at room temperature for about one half hour to 45 minutes.
You will have leftover tomato compote, enjoy over any pasta or over crostini or bruschetta, OR just eat as is. Keep refrigerated and use within 2 or 3 days.
*Technically not completely a compote since the tomatoes aren't added to the hot dressing in the pan to cook down, instead the hot dressing is poured over the tomatoes to cook them off the heat for just a bit..maintaining the shape and fresh flavor of each tomato.
ASSEMBLE PLATES OF RAVIOLI:
Place 6 ravioli on each plate, and drizzle with brown butter basil sauce. Top each plate with warm tomato compote and extra shaved or grated Grana Padano.
Slightly adapted from Parsley, Sage, Desserts and Line Drives
Ravioli Dough adapted from David Leite’s Homemade Pasta Dough Recipe at Leite’s Culinaria.
Sweet Corn Grana Padano Filling adapted from Jacques Qualin
Warm Cherry Tomato *Compote Adapted from Epicurious.com