Sweet Corn Ravioli
These Trader Joe’s sweet corn ravioli are paired with a browned butter lemon sauce, summer squash, mozzarella and basil for a quick and easy summer dinner.
Sweet Corn, Burrata & Basil Ravioli + Whipped Feta & Corn Tartine
Since Monday was memorial day, which is the unofficial start to summer for today's foodspiration I'm featuring corn two ways. I made Trader Joe's Sweet Corn, Burrata & Basil Ravioli, which I paired with a Whipped Feta & Corn Tartine.
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Spinach & Corn Ravioli - Italian style pasta dish, with everything made completely from scratch.
RAVIOLI DOUGH INGREDIENTS
1 cups Semolina (Suji) (grind it grinder)
1.5 cup Refined Flour (Maida)
65 ml. Water
a pinch of salt
Method: Mix semolina, flour with salt. In a bowl, combine flour and water together and mix until well incorporated. Knead the ravioli dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with damp duster. Let the ravioli dough stand for 1 hour at room temperature before using. This allows gluten to work.
Spinach & Corn Filling
Heat butter, olive oil on medium heat, add garlic and saute 1 min. add blanched & shredded spinach and cook for 2 mins. add the american corn, salt, pepper and covered, stirring occasionally, until spinach wilted, about 10 minutes.
Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
How to proceed with Ravioli & filling:
1. Divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin.
2. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. 3. Also it will be really hard to use the ravioli mold if the dough is not thin enough.
4. Once you rolled sheets of dough, shape individual raviolis.
5. Fill the filling of ravioli in rolled dough with the spinach corn filling, without overfilling
6. Cover with another layer of ravioli dough, which should lay flat all the way across the flatten dough.
7. Using the rolling pins or your fingers, press the upper layer of ravioli dough against the lower layer, close and cut the ravioli and make impressions with the fork.
8. When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, freeze ravioli until you’re ready to cook them.
Saffron Sauce (Prepared with basic White Sauce)
Melt the 1 tbsp. butter in a heavy-bottomed saucepan. Stir in the 1 tbsp. flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the 295 ml.milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, add the few strands of saffron and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with 1 tsp. of butter to it to prevent a skin from forming.
(Variation with Cheese Sauce)
Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature. When serving on plates, garnish with thyme or a herbs of your choice.