Sweet Corn Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote
Prep time: 
Cook time: 
Total time: 
Yield: 24 ravioli, 4 servings
 
Corn filling adapted from adapted from Jacques Qualin
Warm Cherrry Tomato Compote adapted from Epicurious.com
ingredients:
Sweet Corn 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 heavy cream
  • ½ to 1 teaspoon chopped, fresh thyme
  • ⅓ cup grated Grana Padano or your favorite hard, Italian grating cheese
  • freshly ground black pepper
Warn 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
Brown Butter Basil Sauce
  • 2 sticks butter
  • ⅓ cup shredded basil (roll several basil leaves together and cut into thin strips)
directions:
Make Corn Filling
  1. Saute 1 cup of corn in 1 teaspoon of butter until slightly golden, set aside.
  2. In the 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.
  3. Remove pan from heat and puree in food processor 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 from link above.
Make Warm Cherry Tomato Compote
  1. Combine cherry tomatoes and basil in a medium bowl.
  2. In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering.
  3. 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, while you assemble and cook ravioli.
  4. 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.
Make Brown Butter Basil Sauce
  1. 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.
Assemble and Cook Ravioli
  1. Lay one sheet of pasta dough, arrange balls of ravioli filling, and egg wash the dough with a brush in between. Take a another sheet of dough and gently cover the filling, sealing the dough tightly together. Cut the ravioli with a 3-inch cutter.
  2. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they rise to the surface, about 5-7 minutes, stirring occasionally.
Plate and Serve Ravioli
  1. 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:
* - Technically not a compote since I did not add the tomatoes to the hot dressing in the pan to cook down, instead choosing to pour the hot dressing over the tomatoes to cook them off the heat for just a bit..maintaining the shape and fresh flavor of each tomato.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2011/07/15/sweet-corn-grana-padano-ravioli-with-basil-brown-butter-and-warm-cherry-tomato-compote-plus-yet-another-giveaway-and-the-winner-of-the-coconut-oil-and-cookbook-giveaway/