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!
Sweet Corn Ravioli with Brown Butter Basil Sauce and Warm Cherry Tomato Compote
Ingredients
Ravioli Dough
- 1 ¼ cups semolina flour
- 1 ¼ cups all purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- A pinch of sea salt
- ¼ cup water
Sweet Corn Grana Padano Filling
- 1 tablespoon butter plus 1 teaspoon
- 2 cups fresh corn kernels divided (about 4 small ears of corn)
- 2 minced shallots
- 1 teaspoon sugar
- ½ teaspoon salt
- ⅓ cup cream
- ¼ teaspoon Italian Seasoning
- ⅓ cup grated Grana Padano
- freshly ground black pepper
- dash of cayenne pepper
Brown Butter Basil Sauce
- 4 tablespoons butter
- 1 tablespoon shredded basil roll several basil leaves together and cut into thin strips
Warm Cherry Tomato *Compote
- 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
- ⅓ cup finely shredded fresh basil leaves
- 1 teaspoon or so of sugar to balance acid & flavor if you feel it’s needed upon tasting
Instructions
- Ravioli DoughFollow 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. Sweet Corn Grana Padano Filling
- 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.
Brown Butter Basil Sauce:
- 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.
Warm Cherry Tomato *Compote:
- 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.
Stacy Koehn
This looks great – a perfect summer combination. I am using Sweet Corn Ravioli purchased at Costco but I will make the brown butter basil sauce and slow-roasted tomatoes to go with. The creamy sweet ravioli with slightly acidic tomato is a great combination.
Barbara Schieving
Thanks Stacy! I’ll have to see if I can find the ravioli at Costco too.
Zoe
I picked up some corn, burrata mozzarella and basil ravioli at Trader Joe’s for under $4, but I was stumped on a sauce… So I literally googled what sauce do I use with corn ravioli, and two options popped up. The brown butter and cherry tomato compote looked and sounded amazing, and they did not disappoint. I wish I could post a picture. Next time I’ll try making the ravioli as well. Delicious! Thank you!
Barbara Schieving
That’s awesome! I would love to see a picture Zoe. If you’re on Instagram, you can share it and tag me 🙂
Molly
That was delicious! We picked up some fresh ravioli at the farmer’s market but paired them with the cherry tomato compote. Wow! Just fantastic! Thank you!
Barbara
Thanks for the reminder Molly! I haven’t made this in a while and it’s the perfect time of year. So glad you enjoyed it. Thanks for letting me know.
Aggie
This sounds so amazing and I’m really impressed you made your own ravioli dough! How I would love a tutorial in the kitchen with you…in real life 🙂
Barefoot Pregnant and In The Kitchen
The brown butter basil sauce caught my eye… anything with brown butter tastes fantastic! This recipe sounds delish… I am bookmarking it for later cooking!
Tracey
Holy moly, everything about this sounds phenomenal Barbara! I especially love the idea of the tomato compote, I’ll be trying it for sure!
Maris (In Good Taste)
Love homemade pasta! I want to try this, maybe for next date night!
Ashley@bakerbynature
This needs to magically appear on my dinner table tonight or I may shed a few tears – looks amazing!!!
Joy
This is a great recipe. I love it.
Sandy
Fresh corn and tomatoes, together, in a pasta? A really delicious dish. And your photos are B-E-A-U-tiful!
Amy
This sounds a looks absolutely delectable! Love home made pasta, in any form. Sweet corn ravioli sounds especially delicious. I love this colorful dish, and the flavor combination of your ingredients.
Donna
Corn is an underrated veggie – and you have done it proud!
Barbara | Creative Culinary
Um um good…this looks spectacular. I have never tried homemade pasta and for no particular reason but you are tempting me1
natalie (the sweets life)
I’m so impressed by the homemade ravioli–it’s one thing I have been meaning to try but haven’t gotten around to yet!
The Cilantropist
Wow these ravioli look fantastic!!! I absolutely love anything with corn, and this sounds like a fresh take on standard pasta dishes. Beautiful photos too! Thanks so much for stopping by my site, and glad to discover yours too! 🙂
Pam
I have one word for you… A.M.A.Z.I.N.G!
Renata
Oh Barbara, the whole dish looks so balanced and so delicious! Cherry tomato compote sounds amazing. I’ll bookmark this one!
Tandy
I admire you for doing the rolling by hand! I have never tried as I have a pasta machine 🙂 Well done on your win!