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.
Sweet Corn Basil Ravioli Recipe, another cool #Dinner!
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My wife and I had been going on dates where we go somewhere or try something new each time. One of the times we went out, we hit a restaurant by us Seasons 52. One of the appetizers we had was Sweet Corn Ravioli. Well we liked it so much we kept making and tweaking it into a complete dinner, with these Sweet Corn Basil Ravioli! This is an awesome little twist on regular ravioli I know you are going to love. While the ravioli are good the sauce totally kills it! I know you will love this one, when you do try it be sure to take a pic and post it to my Facebook page!
Total Time: 35 Minutes
Makes: 4 Servings
20 Wonton Wrappers
Filling:
3/4 Cup Ricotta Cheese
1 Cob worth of Corn Kernels
1 Garlic Clove, Minced
1-1/2 Tbsp. Basil, Chopped
1/3 Cup Parmesan Cheese, Shredded
Salt
Sauce:
2 Bacon Slices, Chopped
1 Shallot, Diced
3 Garlic Cloves, Minced
1/4 Cup White Wine
1 Cob worth of Corn Kernels
2 Tbsp. Heavy Cream
1/4 Cup Water
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#ravioli
Jean-Philippe Gaston Sweet Corn Ravioli Lobster Escabeche - DR Delicacy 2020 Lobster Challenge
Introducing Chef Philippe Gaston, contestant in our DR Delicacy 2020 Lobster Challenge demonstrating how to prepare a Sweet Corn Ravioli with Browned Clarified Truffle Butter, Maitake Mushrooms, and Lobster Escabeche. Chef Philippe chose to pair his DR Delicacy Maine Lobster with three of our signature products: Clarified Truffle Butter, Fresh Maitake Mushrooms, and Sweet Corn Ravioli. To those four ingredients, he added things he found in his pantry and voilà! We hope you will tune in and then visit our online retail store so that you too can make this incredible dish at home!
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe