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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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!
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
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.
Aimee Flitryss
Oh my gosh, Barbara! This looks so good! I’m putting it on my list for sure… I am always excited for yummy comfort food recipes that are vegetarian by nature! Thank you, and I will for sure let you know how it goes!
Barbara
Thanks Aimee! Definitely let me know if you try it.
kelley
Oh my gosh, Barbara, that looks so good! I just wish you’d invited me for dinner!
tiffany ~food finery
your ravioli look lovely and this recipe sounds so fresh and tasty! yum!
Alison @ Ingredients, Inc
Sounds and looks so great!! Hope you had a good weekend
Cookin' Canuck
Oh my goodness. This is gorgeous, Barbara! Sweet corn, nutty brown butter…too good to be true.
My Inner Chick
I Am Drooling. Oh, My, I wonder if I could make this?? xx
Barbara
Thanks! If you don’t feel brave enough to attempt the homemade pasta, just buy the pasta. The other two recipes are easy. Just keep a careful watch on the butter and don’t get it too brown.
Bree
These look AMAZING! How creative to use corn in ravioli. Thanks!
Bree
Juliana
Barbara…homemade ravioli? Looks delicious with the corn filling. Love the basil sauce and the cherry tomato compote…perfect meal.
Hope you are having a great week 🙂
Lauren from Lauren's Latest
This sounds so good! A labor of love, but probably well worth it! YUM!
Jeanette
Love the warm Cherry Tomato Compote – I know my kids would enjoy that over some angel hair pasta!
Eliana
What an amazing combination of flavors. Could not sound more delicious.
Kim
I recently paired fresh corn with basil and feel like it’s a combination made in heaven. I know this has to be a heavenly meal. It looks gorgeous!
Maria
Love everything about this recipe!
Bonnie
Barbara this looks amazing. I think it would be eaten so quickly at my house that the cook might not even get any. This is perfect for the buckets of cherry tomatoes I have right now.
Nutmeg Nanny
My oh my…this is amazing! It’s the perfect late summer ravioli.
Rosa
Gorgeous! The filling and sauce sound so tasty.
Cheers,
Rosa
Blond Duck
I’m obsessed with sweet corn right now!
Lisa
Barb, your ravioli puts mine to shame – they are beautiful, and the plating is gorgeous! The only negative, although not ‘really’ a negative, about corn ravioli is, when the pasta clings once cooked, every lump and bump shows through – although yours much less than mine did. I’m so glad you made the dish and enjoyed it (I couln’t stop eating the tomato compote either!). ‘and’, I bet you’re still not even half way done with the Grana Padano!!! LOL
Barbara
Lisa – your ravioli looked perfect in the pictures. I need a lot more practice. Thanks again for the cheese and the recipe.
Megan
Your raviolis look perfect and I’ll have to try that compote too.Beautiful dish! I just made your granola to take camping on the holiday weekend. delish!
Barbara
Thanks! Love the granola recipe. I need to whip up another batch.
Jessica @ How Sweet
Everything about this meal is calling out to me. Comfort on a dish!