Corn Star Ravioli In Sweet Basil Cream Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 ears sweet corn, shucked and removed from the cob
• 3 tablespoons red bell peppers, minced
• 3 tablespoons sweet onions, diced
• 10 fresh basil leaves (chiffonade)
• 1/4 teaspoon cracked pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups heavy cream
• 1 pinch nutmeg, ground
• 6 ounces ricotta cheese, room temp
• 6 ounces cream cheese, room temp
• 1 (12 ounce) package wonton wrappers
• 2 egg yolks, beaten
• 3 tablespoons parmesan cheese, grated

Recipe

• 1 melt butter in saute pan, add in corn, red bell pepper and onion.
• 2 let saute until onion is translucent and corn has released some of it's sugars.
• 3 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.
• 4 when cool, smash up a bit with a fork, stir in ricotta and cream cheese.
• 5 place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling.
• 6 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.
• 7 cut with round cutter (if desired), work fingers around edges to make sure seal is tight. set aside on floured baking sheet and continue to assemble.
• 8 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.
• 9 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.
• 10 add in remaining cream and reduce to thickened. salt and pepper to taste, serve over raviolis immediately.
• 11 garnish with parmesan.