Are you craving a light yet satisfying meal that bursts with fresh, summery flavors? Look no further! This sweet corn ravioli recipe is the perfect answer. It's surprisingly easy to make, even for beginner cooks, and delivers a delicious homemade touch that will impress your family and friends. This quick dinner idea is also a healthy meal option, packed with nutrients and bursting with the natural sweetness of corn. Get ready to elevate your weeknight dinners with this simple yet elegant dish!
Ingredients:
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Sweet Corn Filling:
- 2 cups fresh or frozen sweet corn kernels
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
For the Brown Butter Sage Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh sage leaves
- Salt and freshly ground black pepper to taste
Instructions:
Making the Pasta Dough:
- Mound the flour on a clean work surface and create a well in the center.
- Crack the eggs into the well and add the olive oil and salt.
- Using a fork, gradually incorporate the flour into the eggs, starting from the inside of the well.
- Once the dough starts to come together, use your hands to knead it for 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it's too wet, add a little more flour.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Preparing the Sweet Corn Filling:
- If using frozen corn, thaw it completely.
- In a medium bowl, combine the corn, ricotta cheese, Parmesan cheese, basil, and garlic.
- Season with salt and pepper to taste. Mix well.
Assembling the Ravioli:
- Roll out the pasta dough using a pasta machine or rolling pin to your desired thickness (about 1/16 inch).
- Use a 3-inch cookie cutter or a knife to cut out circles from the pasta sheet.
- Place a spoonful of the corn filling in the center of each circle.
- Fold the circle in half to form a half-moon shape, pressing firmly around the edges to seal. Use a fork to crimp the edges for a decorative touch.
Making the Brown Butter Sage Sauce:
- Melt the butter in a medium saucepan over medium heat.
- Cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Add the sage leaves and cook for another minute until fragrant.
- Season with salt and pepper to taste.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface and are cooked through.
- Remove the ravioli with a slotted spoon and add them to the brown butter sage sauce.
- Toss gently to coat.
Serving:
Serve the sweet corn ravioli immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired. Enjoy this delicious and easy homemade meal!
Tips and Variations:
- For a richer flavor, use whole wheat flour in the pasta dough.
- Add a pinch of red pepper flakes to the corn filling for a touch of heat.
- Substitute other herbs like thyme or oregano for the basil.
- You can also use a creamy pesto sauce instead of the brown butter sage sauce.
- Leftover ravioli can be stored in the refrigerator for up to 2 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Carbohydrates: 40-50g
- Fat: 15-20g
This sweet corn ravioli recipe is a delightful way to showcase the best of seasonal ingredients. It's a delicious dish that's perfect for a special occasion or a simple weeknight dinner. The combination of sweet corn, creamy ricotta, and nutty brown butter creates a symphony of flavors that will leave you wanting more! Enjoy this taste of summer any time of year.