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    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

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    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!

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    4.29 from 7 votes

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

    Course: Main Dishes
    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
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    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...

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      Recipe Rating




    1. GARLUTTI

      September 08, 2011 at 2:01 am

      Hello from SPAIN VIGO … again after a very long vacation, visiting your blog posts and recipes .. I have seen precious ….. visit my blog …. I put the pan to see if you like TE SIGO and invite you to share my recipes and blog .. hugs and kisses Marimi

      Reply
    2. Kathleen

      September 07, 2011 at 10:34 pm

      Wow! Super YUM!! This is so my kind of pasta 🙂

      Reply
    3. Sue

      September 07, 2011 at 10:16 pm

      Barbara, This sounds so flavorful and fresh! My husband attempted homemade ravioli before, but it ended up very tough:( Poor guy. We’ll have to try this recipe~together:)

      Reply
    4. Keely aka The Richest Girl in Bondi

      September 07, 2011 at 10:15 pm

      Love every single element of this dish – butter based sauces are so simple and delicious. Corn here is so sweet and fresh at the moment too .. so thanks for the beautifully timed post!

      Reply
    5. Faith

      September 07, 2011 at 8:21 am

      There is so much to love about this beautiful dish! Your ravioli came out perfect and I love the sound of that brown butter sauce!

      Reply
    6. Cathy at Wives with Knives

      September 07, 2011 at 7:40 am

      I have often thought about making ravioli at home but the chances of that are pretty slim. I’m really tempted by your recipe, Barbara, because the corn filling looks delicious. The tomato compote I will try for sure.

      Reply
    7. marla {family fresh cooking}

      September 07, 2011 at 7:19 am

      Lucky you to win that huge wedge of cheese Barbara. This ravioli looks outrageous!

      Reply
    8. Aggie

      September 07, 2011 at 7:19 am

      oh my goodness this looks so delicious!!

      Reply
    9. Melanie

      September 07, 2011 at 6:27 am

      Oh, this looks so wonderfully delicious. Super pictures and I love the colorful collage. That’s quite a task you took on. I’ve made ravioli only with the wonton wrappers before and that takes a long time. I can’t imagine making the pasta from scratch too. I might have to try this one though.

      Reply
    10. Kitchen Belleicious

      September 07, 2011 at 6:12 am

      I just made a brown butter sauce over the weekend for some chicken but I had to make it twice because I was so not paying attention and burnt the first batch:) LOL! Your sauce on the other hand looks divine and I love using it with the compote and ravioli! Deliciousness to the extreme! great pictures

      Reply
      • Barbara

        September 07, 2011 at 6:24 am

        Hi Jessica – I had to laugh at your comment. Brown butter turns dark so fast. It can be hard to know just when it’s brown enough, especially if you’re using a dark colored pan. Thanks for the sweet comment!

        Reply
    11. Becki @Becki's Whole LIfe

      September 07, 2011 at 5:13 am

      Wow, Barbara, I give you a lot of credit for taking this one on, but it looks and sounds wonderful. That filling with the corn and grana padano sounds amazing and the brown butter basil sauce sounds – oh my. Making the dough by hand is tough – I would probably do it with the food processor next time, too – or buy the pasta attachment for my mixer.

      Reply
    12. Claire @ Claire K Creations

      September 07, 2011 at 4:03 am

      I wouldn’t say using the food processor is cheating just making the most of your appliances. It looks delicious.

      Reply
    13. Angie's Recipes

      September 07, 2011 at 3:38 am

      Those raviolis look so mouthwatering. Everything homemade…really amazing!

      Reply
    14. Lora

      September 07, 2011 at 3:03 am

      What a fantastic flavor combination. Beautiful meal.

      Reply
    15. Nina

      September 06, 2011 at 9:29 pm

      Sounds yummy and tasty….love the compote:)

      Reply
    16. Kathy

      September 06, 2011 at 7:41 pm

      Wow… that looks and sounds delicious. Makes me want to try to make the whole dish, including the ravioli..!!!

      Reply
    17. Lorraine @ Not Quite Nigella

      September 06, 2011 at 5:42 pm

      you did so well mum! And I rolled pasta with a rolling pin once and swore I’d never do it again as I never got it as thin as a pasta machine 🙁 But yours looks great and I love the sound of the filling! 🙂

      Reply
    18. teresa

      September 06, 2011 at 5:27 pm

      i haven’t made ravioli in a while, i LOVE the filling and the topping, delicious!!

      Reply
    19. Shumaila

      September 06, 2011 at 5:09 pm

      Just had some delicious ravioli on our Labor day trip to Vegas and this brings back lovely gastronomical memories of the trip and the food! Love the idea of brown butter basil sauce and tomato compote. Great use of your winning (congratulations by the way!) Slurp!

      Reply
    20. Mercedes

      September 06, 2011 at 4:33 pm

      You are killing me! This looks absolutely amazing, I cannot wait to make it! I was just looking for good corn recipes since it is ridiculously inexpensive right now! Thank you for sharing this!

      Reply
      • Barbara

        September 07, 2011 at 6:53 am

        Hi Mercedes. I hope you enjoy it. I’ve been making lots of fresh corn recipes lately too. So cheap and delicious!

        Reply
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