Caramelized Corn, Ricotta, Ricotta Salata & Chive Ravioli
It’s pretty often I wake up with fresh pasta flavors I dreamt of in my sleep that I can’t wait to make. This one was on my mind for a few days, and so happy I finally got to make it!
This one is a not so traditional pasta, inspired by my South American roots, my passion for making pasta and Summer
Caramelized Corn, Ricotta, Ricotta Salata & Chive Ravioli
Ingredients for 2 Portions:
280 gms (1.5 Cups) of corn kernels (already shucked)
125 gms (1/2 Cup) ricotta
10 gms (1 TB) Ricotta Salata, grated
10 gms (1TB) Pecorino, grated
A handful of chives, chopped finely
Salt to taste
Arugula, Charred Scallion, Lime Pesto:
A Bunch of Arugula, washed and dried
4/5 Basil leaves
2 scallions, grilled and charred lightly
1/2 a garlic clove
10 gms (1TB) Pecorino, grated
1/4 lime wedge
EVOO
Salt to taste
Method:
Drain the corn of excess water really well, and place in a baking pan with a drizzle of oil. Bake at 180C/350F for about 20/30 min until they caramelize, stirring every 10 min. Remove from oven and once cool, blend with an immersion blender until smooth. Mix with the other ingredients. Season with salt to taste. Fill ravioli and set to side.
Blend the arugula, basil, scallions, garlic and cheese with an immersion blender adding extra virgin olive oil as needed to blend to a smooth paste. Once your pesto is blended squeeze the lime, and season with salt to taste.
This is a no cook sauce. Once the ravioli were boiled, drain (reserving cooking water) and add to a bowl with some pesto, and add a splash of the pasta cooking water to marry the sauce to the pasta. Add more pesto and cooking water as needed until the pasta has a nice sheen of sauce coating the pasta. Enjoy!
