• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Pasta

    Sweet Corn Ravioli with Brown Butter Basil Sauce and Warm Cherry Tomato Compote

    Published by Melissa on September 6, 2011 | Updated June 10, 2022 | 67 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Ravioli-with-Cherry-Tomato-Compote

    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.

    Ravioli-with-Cherry-Tomato-Compote-Collage

    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!

    Image
    Print Recipe Pin Recipe Rate this Recipe
    4.29 from 7 votes

    Sweet Corn Ravioli with Brown Butter Basil Sauce and Warm Cherry Tomato Compote

    Course: Main Dishes
    Keyword: cooking, food, Pasta, recipe
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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.

    Notes

    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
    Pin
    Share
    Tweet
    « Labor Day Recipe Ideas
    Farmers’ Market Tomato and Zucchini Quiche »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Stacy Koehn

      July 01, 2021 at 4:43 pm

      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.  

      Reply
      • Barbara Schieving

        July 02, 2021 at 5:11 am

        Thanks Stacy! I’ll have to see if I can find the ravioli at Costco too.

        Reply
    2. Zoe

      July 13, 2020 at 9:42 am

      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!

      Reply
      • Barbara Schieving

        July 13, 2020 at 10:19 am

        That’s awesome! I would love to see a picture Zoe. If you’re on Instagram, you can share it and tag me 🙂

        Reply
    3. Molly

      August 05, 2012 at 11:16 pm

      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!

      Reply
      • Barbara

        August 06, 2012 at 6:01 am

        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.

        Reply
    4. Aggie

      October 16, 2011 at 1:07 pm

      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 🙂

      Reply
    5. Barefoot Pregnant and In The Kitchen

      September 18, 2011 at 6:09 am

      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!

      Reply
    6. Tracey

      September 12, 2011 at 2:42 pm

      Holy moly, everything about this sounds phenomenal Barbara! I especially love the idea of the tomato compote, I’ll be trying it for sure!

      Reply
    7. Maris (In Good Taste)

      September 12, 2011 at 12:29 am

      Love homemade pasta! I want to try this, maybe for next date night!

      Reply
    8. Ashley@bakerbynature

      September 11, 2011 at 9:37 am

      This needs to magically appear on my dinner table tonight or I may shed a few tears – looks amazing!!!

      Reply
    9. Joy

      September 10, 2011 at 9:22 pm

      This is a great recipe. I love it.

      Reply
    10. Sandy

      September 08, 2011 at 1:58 pm

      Fresh corn and tomatoes, together, in a pasta? A really delicious dish. And your photos are B-E-A-U-tiful!

      Reply
    11. Amy

      September 08, 2011 at 1:32 pm

      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.

      Reply
    12. Donna

      September 08, 2011 at 1:27 pm

      Corn is an underrated veggie – and you have done it proud!

      Reply
    13. Barbara | Creative Culinary

      September 08, 2011 at 1:24 pm

      Um um good…this looks spectacular. I have never tried homemade pasta and for no particular reason but you are tempting me1

      Reply
    14. natalie (the sweets life)

      September 08, 2011 at 1:04 pm

      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!

      Reply
    15. The Cilantropist

      September 08, 2011 at 1:02 pm

      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! 🙂

      Reply
    16. Pam

      September 08, 2011 at 9:42 am

      I have one word for you… A.M.A.Z.I.N.G!

      Reply
    17. Renata

      September 08, 2011 at 6:16 am

      Oh Barbara, the whole dish looks so balanced and so delicious! Cherry tomato compote sounds amazing. I’ll bookmark this one!

      Reply
    18. Tandy

      September 08, 2011 at 2:19 am

      I admire you for doing the rolling by hand! I have never tried as I have a pasta machine 🙂 Well done on your win!

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Strawberry Cheesecake with an Oreo Cookie Crust

    quiche in a pan with serving utensils and stacked plates

    Meat Lovers Quiche Recipe

    Peaches in various stages of slicing

    How To Slice Peaches

    A collage of Ace-Blender-Tomato-Basil-Soup-Barbara-Bakes

    Ace Blender Tomato Basil Soup

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.