As most of you are well aware of by now, Chadwick is leaving West Palm Beach on Friday in search of greener pastures. A few weeks ago I saw this delightful meal being prepared by Guy on the Food Network. It looked GREAT and I suggested to Chad that we try it. He agreed and said we could do it before he left town.
Well…looks like weeks turned into days and tonight was the only time we had left to cook. Anyway…here’s the recipe and a few pics.If you have the time, I would recommend trying it. GOOOOOD stuff. The only thing we did differently was add some cooked turkey just for an added bonus. Yum.
CORN RAVIOLIS in SWEET BASIL CREAM SAUCE
2 ears fresh sweet corn, shucked and removed from the cob [we opted for 2 cups of canned corn]
3 tablespoons red bell pepper, minced
3 tablespoons sweet onion, diced
10 fresh basil leaves, chiffonade
Freshly cracked pepper
5 tablespoons unsalted butter
1 1/2 cups heavy cream
6 ounces ricotta cheese, room temp
6 ounces cream cheese, room temp
2 packages wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated
Special equipment: cookie cutter (3-inch)
Melt 1 TBS 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 tsp 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 cookie cutter (circle works great, or be creative…see picture below!), 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.
So…farewell to my sous chef. Bye, friend. Cooking won’t be the same without you. See you soon!!