Corn Star Raviolis in Sweet Basil Cream Sauce

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Picture of Corn Star Raviolis in Sweet Basil Cream Sauce Recipe Photo: Corn Star Raviolis in Sweet Basil Cream Sauce Recipe
Rated 5 stars out of 5
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  • Read 42 Reviews
Total Time:
1 hr 5 min
Prep
30 min
Cook
35 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 2 ears Fresh sweet corn, shucked and removed from the cob
  • 3 tablespoons Red bell pepper, minced
  • 3 tablespoons sweet onion, diced
  • 10 each Fresh basil leaves, chiffonade
  • Freshly cracked pepper
  • 5 tablespoons unsalted butter
  • 1 1/2 cups heavy cream
  • 1 pinch nutmeg, ground
  • 6 ounces ricotta cheese, room temp
  • 6 ounces cream cheese, room temp
  • 1 package wonton wrappers
  • 2 egg yolks, beaten
  • 3 tablespoons Parmesan, grated

Directions

Special equipment: cookie cutter (3-inch)

Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.

When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.

When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.

For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.

Garnish with Parmesan.

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Newest Ratings and Reviews

Read all 42 reviews

  • on January 27, 2012

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    This recipe makes a lot of filling, so I have some left over to freeze. This is a very simple recipe, and really, the ravioli making isn't that time-consuming. The result was AMAZING. Creamy and delicious, and loved by everyone in my family, including the kiddos.

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  • on October 15, 2011

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    This is one of the best recipes I've tried over the past couple of years; I now have friends of friends begging for it. To answer someone's question - yes, do use the leftover filling as a base for soup. With skim milk or chicken broth added and garnished with basil that's been sauteed til crisp, it makes the best chowder ever..

    Also - to save time, I use egg roll wrappers and compose the dish as you would a lasagna, pour the sauce over the top, cover with foil then bake to warm through. Filling can be frozen for use during the winter when corn's not available. I'm headed to the farmers' market this morning to do just that.

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  • on July 08, 2011

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    Made this with the round wonton wrappers and sealed it by using the fork method, then fried and omg it is insane. It was like a corn fritter on steroids oh you guys must try!! Me and the bf were excited lol

    people found this review Helpful.
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