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Sweet Corn Ravioli with Sauted Summer Vegetables and Roasted Vegetable Coulis

Growing up and still working on the family farm, I have many food and harvest time memories. My uncle artfully and meticulously maintains our massive family garden and every vegetable in this dish came from it. This recipe combines the childhood memories of making pasta with my Grandma Madeline, the appreciation of ingredients that are carefully grown and a desire to use them in a thoughtful simplistic way. My favorite times in the kitchen with my grandma were when we were making fresh pasta. I loved to watch her make the dough and help her crank the manual machine. She has the hands of a frontier woman, and the humbleness of a woman who had struggled through The Great Depression. It made me see cooking and baking experiences as so much more fun when shared, that in and above all I will write today is the most important thing. This ravioli can be made ahead and stored and the vegetables used can certainly change throughout the seasons to accommodate what is garden fresh.

Kenmore Sweet Corn Ravioli with Sauted Summer Vegetables and Roasted Vegetable Coulis
  • 2 cups cake flour, (pasta dough)
  • 1 cup all purpose flour, (pasta dough)
  • 1/2 cup semolina flour, (pasta dough)
  • 1 1/2 teaspoons salt, (pasta dough)
  • 5 egg yolk, (pasta dough)
  • 1/3 cup Allspice olive oil, (pasta dough)
  • 0.83 cup water, (pasta dough)
  • 1 tablespoon butter, (ravioli filling)
  • 2 teaspoons butter, (ravioli filling)
  • 2 cups fresh corn kernels, divided (ravioli filling)
  • 2 minced shallots, (ravioli filling)
  • 1 teaspoon sugar, (ravioli filling)
  • 1/2 teaspoon salt, (ravioli filling)
  • 1/3 cup heavy cream, (ravioli filling)
  • 1 teaspoon fresh thyme from Mariposa Farms, chopped (ravioli filling)
  • 1/3 cup grated parmesan cheese, (ravioli filling)
  • freshly-ground black pepper, (ravioli filling)
  • 1 tablespoon olive oil, (coulis)
  • 1 cup roasted white pepper strips, (coulis)
  • 1 green pepper, (coulis)
  • 1 cup zucchini, sliced (coulis)
  • 1 yellow onion, quartered (coulis)
  • 2 small eggplant, sliced (coulis)
  • 1 tablespoon minced garlic, (coulis)
  • 4 fresh basil leaves, (coulis)
  • 1 teaspoon fresh thyme leaves from Mariposa Farms, (coulis)
  • 4 cups chicken or vegetable stock, (coulis)
  • salt and pepper, (coulis)
  • 1 tablespoon extra-virgin olive oil, (coulis)
  • 2 tablespoons extra-virgin olive oil, (sauteed vegetables)
  • 2 teaspoons minced garlic, (sauteed vegetables)
  • 1 minced shallots, (sauteed vegetables)
  • 1 cup green beans (organic), (sauteed vegetables) of Rattlesnake Snap Pole Bean
  • 1 cup fresh corn kernels, (sauteed vegetables) of Honey and Cream sweet corn variety
  • 1 cup small eggplant, diced 1/2" cubes (sauteed vegetables) of Pintung Long Variety
  • 1 cup yellow zucchini, diced 1/2" (sauteed vegetables)
  • 2 cups cherry tomatoes, Lemon Cherry and Cherry Plum, (sauteed vegetables)
  • 1/3 cup fresh basil leaves, finely shredded (sauteed vegetables)
  • 1 teaspoon sugar, (sauteed vegetables)

Pasta Dough

Combine flours and salt in food processor, pulse twice to incorporate. Add egg yolks and olive oil. Pulse until combined, but still a shaggy mass. Slowly add water until dough barely comes together. Check dough by pinching an amount between your fingertips to see if it will hold together. Turn dough out onto a well floured counter. Knead about 15 times or until a nice ball forms. Place dough in plastic wrap and let rest for 30 minutes.

Sweet Corn Ravioli Filling

In a medium sauce pan, saut 1 cup of corn in 2 tsp of butter until slightly golden, set aside. In same pan, melt remaining 1 tbsp of butter and add shallots. Saute until soft and translucent. Add remaining 1 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 until creamy. Scrape into a bowl and stir in thyme, parmesan cheese, reserved cup of cooked, whole corn and freshly ground black pepper to taste. Cool and refrigerate until ready to assemble ravioli.

Ravioli Assembly

Divide pasta into 4 pieces. Roll out very thinly using a manual pasta roller. Spoon 2 tsp of filling in a mound on the pasta sheet roughly 2.5 inches apart. Brush perimeter of dough with water where the ravioli will seal. Place another sheet of dough on top of ravioli, press out air around mounds of filling. Punch out ravioli. Place in rows with wax paper between in an airtight container until ready to use. When ready to eat, boil ravioli until they float (3-5 minutes) and are tender.

Roasted Vegetable Coulis

Roast vegetables in olive oil, salt and pepper on a sheet pan. Roast at 400 degrees for 25 minutes. Pour the mixture in a blender and puree until smooth, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a very coarse strainer or run through food mill on coarse setting.

Sauted Late Summer Vegetables

Combine cherry tomatoes and basil in a medium bowl. In a large non-stick skillet, heat oil and garlic over moderate heat until just simmering. Add beans and corn, stir and saute 2 minutes then add eggplant and zucchini and saute until tender. In a medium mixing bowl, pour hot vegetables over cherry tomatoes and basil and toss gently to combine.

Assemble Plates of Ravioli

Place 1/2 to 1 cup of Sauted Late Summer Vegetables on serving plate or bowl. Place 6 ravioli on top and drizzle with coulis. Top each plate with olive oil and parmesan cheese compote and extra shaved or grated parmesan cheese. To serve family style, place coulis on bottom of large bowl. Top with ravioli (5-6 per guest). Place vegetables on top of that, garnish with basil and freshly grated parmesan cheese.

8

Sweet Corn Ravioli with Sauted Summer Vegetables and Roasted Vegetable Coulis

Sweet Corn Ravioli with Sauted Summer Vegetables and Roasted Vegetable Coulis

Growing up and still working on the family farm, I have many food and harvest time memories. My uncle artfully and meticulously maintains our massive family garden and every vegetable in this dish came from it. This recipe combines the childhood memories of making pasta with my Grandma Madeline, the appreciation of ingredients that are carefully grown and a desire to use them in a thoughtful simplistic way. My favorite times in the kitchen with my grandma were when we were making fresh pasta. I loved to watch her make the dough and help her crank the manual machine. She has the hands of a frontier woman, and the humbleness of a woman who had struggled through The Great Depression. It made me see cooking and baking experiences as so much more fun when shared, that in and above all I will write today is the most important thing. This ravioli can be made ahead and stored and the vegetables used can certainly change throughout the seasons to accommodate what is garden fresh.

Preparation

Serves

Calories

1083 per serving

Equipment

Ingredients

  • 2 cups cake flour, (pasta dough)
  • 1 cup all purpose flour, (pasta dough)
  • 1/2 cup semolina flour, (pasta dough)
  • 1 1/2 teaspoons salt, (pasta dough)
  • 5 egg yolk, (pasta dough)
  • 1/3 cup Allspice olive oil, (pasta dough)
  • 0.83 cup water, (pasta dough)
  • 1 tablespoon butter, (ravioli filling)
  • 2 teaspoons butter, (ravioli filling)
  • 2 cups fresh corn kernels, divided (ravioli filling)
  • 2 minced shallots, (ravioli filling)
  • 1 teaspoon sugar, (ravioli filling)
  • 1/2 teaspoon salt, (ravioli filling)
  • 1/3 cup heavy cream, (ravioli filling)
  • 1 teaspoon fresh thyme from Mariposa Farms, chopped (ravioli filling)
  • 1/3 cup grated parmesan cheese, (ravioli filling)
  • freshly-ground black pepper, (ravioli filling)
  • 1 tablespoon olive oil, (coulis)
  • 1 cup roasted white pepper strips, (coulis)
  • 1 green pepper, (coulis)
  • 1 cup zucchini, sliced (coulis)
  • 1 yellow onion, quartered (coulis)
  • 2 small eggplant, sliced (coulis)
  • 1 tablespoon minced garlic, (coulis)
  • 4 fresh basil leaves, (coulis)
  • 1 teaspoon fresh thyme leaves from Mariposa Farms, (coulis)
  • 4 cups chicken or vegetable stock, (coulis)
  • salt and pepper, (coulis)
  • 1 tablespoon extra-virgin olive oil, (coulis)
  • 2 tablespoons extra-virgin olive oil, (sauteed vegetables)
  • 2 teaspoons minced garlic, (sauteed vegetables)
  • 1 minced shallots, (sauteed vegetables)
  • 1 cup green beans (organic), (sauteed vegetables) of Rattlesnake Snap Pole Bean
  • 1 cup fresh corn kernels, (sauteed vegetables) of Honey and Cream sweet corn variety
  • 1 cup small eggplant, diced 1/2" cubes (sauteed vegetables) of Pintung Long Variety
  • 1 cup yellow zucchini, diced 1/2" (sauteed vegetables)
  • 2 cups cherry tomatoes, Lemon Cherry and Cherry Plum, (sauteed vegetables)
  • 1/3 cup fresh basil leaves, finely shredded (sauteed vegetables)
  • 1 teaspoon sugar, (sauteed vegetables)
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Pasta Dough

Combine flours and salt in food processor, pulse twice to incorporate. Add egg yolks and olive oil. Pulse until combined, but still a shaggy mass. Slowly add water until dough barely comes together. Check dough by pinching an amount between your fingertips to see if it will hold together. Turn dough out onto a well floured counter. Knead about 15 times or until a nice ball forms. Place dough in plastic wrap and let rest for 30 minutes.

Sweet Corn Ravioli Filling

In a medium sauce pan, saut 1 cup of corn in 2 tsp of butter until slightly golden, set aside. In same pan, melt remaining 1 tbsp of butter and add shallots. Saute until soft and translucent. Add remaining 1 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 until creamy. Scrape into a bowl and stir in thyme, parmesan cheese, reserved cup of cooked, whole corn and freshly ground black pepper to taste. Cool and refrigerate until ready to assemble ravioli.

Ravioli Assembly

Divide pasta into 4 pieces. Roll out very thinly using a manual pasta roller. Spoon 2 tsp of filling in a mound on the pasta sheet roughly 2.5 inches apart. Brush perimeter of dough with water where the ravioli will seal. Place another sheet of dough on top of ravioli, press out air around mounds of filling. Punch out ravioli. Place in rows with wax paper between in an airtight container until ready to use. When ready to eat, boil ravioli until they float (3-5 minutes) and are tender.

Roasted Vegetable Coulis

Roast vegetables in olive oil, salt and pepper on a sheet pan. Roast at 400 degrees for 25 minutes. Pour the mixture in a blender and puree until smooth, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a very coarse strainer or run through food mill on coarse setting.

Sauted Late Summer Vegetables

Combine cherry tomatoes and basil in a medium bowl. In a large non-stick skillet, heat oil and garlic over moderate heat until just simmering. Add beans and corn, stir and saute 2 minutes then add eggplant and zucchini and saute until tender. In a medium mixing bowl, pour hot vegetables over cherry tomatoes and basil and toss gently to combine.

Assemble Plates of Ravioli

Place 1/2 to 1 cup of Sauted Late Summer Vegetables on serving plate or bowl. Place 6 ravioli on top and drizzle with coulis. Top each plate with olive oil and parmesan cheese compote and extra shaved or grated parmesan cheese. To serve family style, place coulis on bottom of large bowl. Top with ravioli (5-6 per guest). Place vegetables on top of that, garnish with basil and freshly grated parmesan cheese.

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