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4.38 from 8 votes

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

Author: Barbara Schieving

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