Corn Star Raviolis in Sweet Basil Cream Sauce

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Can anyone tell me if this is a dish I could cook an hour or two ahead of eating? Could it sit in a chafing dish?

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I made this for dinner for my family along with my Italian father-in-law. He only makes homemade raviloi that is just fabulous. This recipe was fantastic! He even loved the dough (wonton wrappers. The filling and sauce had excellent flavor, great for a summer dinner. It did take a lot longer to make this but it was well worth it. I salted the water and also poked each raveoli with a tooth pick to help prevent breakage. I would also make a double batch of the sauce and 'bathe' the ravioli as they are done boiling to prevent them sticking together. As previously stated, watch the butter quantity in the recipe. I also made the shrimp w/BBQ sauce which was also wonderful. I held off on making it so spicey since I was serving children, but in general it has good flavor. I will definately make this again.

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I was watching TFN with my mother one afternoon and saw Guy make this, and we both said we had to try it! They took a little while to prepare, but nothing was difficult about it. I was staying with my family while my husband was out of town on business and boy did he miss out! We all loved this recipe - the corn mixture was so creamy and sweet and the basil cream sauce was most delicious! My raviolis did stick together a bit, but we tossing them with olive oil and into the sauce before they went into the serving dish solved that problem. I don't think I heard much talking at the dinner table that night, which is very rare in my family! I hope more people try this - it's not difficult and is a real crowd pleaser! You will be impressed with yourself :

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Not sure who writes the directions for these dishes, but I made the same mistake as "Chicago" ... not reading the whole text first. Instead, I went step-by-step and added all the butter in the first step. But, I recovered from this by simply draining the buttr that surfaced and used it in the dish later.

This dish had one of the most outstanding flavors I've had in a long time. But, the dish failed when everything stuck together a few minutes after removing from the water, even when the sauce was added. Next time I will toss, while hot out of the water, in some butter or olive oil to keep this from happening.

As for the wrappers, I bought the round ones and they worked just fine. No trimming and saved some time. And the egg yolk sealer worked, but just plain tap water works just a s well.

I'll definitetly do this dish again, but with the tweeks mentioned above.

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Recipie was good but the amount of cream cheese puts it over the top, too rich for me as i could only eat a few of them. did take some time to prepare but will maybe make it again but modify by adding in some diced chicken and leaving out the cream cheese

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I don't know what happened but my ravaoli were mushy and gross to the point that it was just better to eat the filling and skip the wrappers which is a bummer when I spent so much time making raviolis.

I made the mistake of not reading the directions all the way through and used all the butter the receipe called for to cook the corn, onions and red pepper.
Don't do this, learn from my mistake and read it in it's entlrety.

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I have a ZILLION recipe's from Food Network, but this is the first time I have been anxious to write a review! Wow! These are FANTASTIC! As other people mentioned, it is a little time consuming, but definitely worth the effort! I was a little leary the entire time when making, but wow! We just paired them with some steak, and it was a winner! Thanks Guy for a terrific meal!

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I made these yesterday, but modified them to suit my tastes! I used lowfat ricotta and lowfat cream cheese, and I decreased the amounts as well.. just to get it slightly creamy. I did not use cream, but rather 2% milk. I added turkey hot dogs that I finely minced, for extra protein. I didn't serve with the sauce, and decided to use them as "finger food" appetizers (during superbowl!, and they were really a hit! Next time, if doing the finger-food thing, I'd toast them in the oven a little, too! Easier to handle! All in all, the flavors are just such a treat to the tastebuds, and even though it's an easy recipe, it is on the time-consuming side (esp. the assemby part. Thanks for this unique recipe, so we don't have to make our own pasta dough!

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I made this last night and it was a HIT! Simple, yet a little time consuming with the wonton wrappers.. but nonetheless, it was DELICIOUS! The creamy sauce tastes better the day after. Also, while making the creamy sauce, I added a glove of garlic. Anything that has to do with pasta, MUST have garlic. Thank you Guy!!!

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These are very tasty, rich and creamy. The wonton wrappers make a great pasta. This would also be good with chicken in the filling, or using the filling for enchilades or something like that. The only downside was I felt they were a little difficult to make and one fell apart while in the water.