September 02, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Sauce, Dairy, Vegetables, Corn, Kale, Italian, North American, Budget-Friendly, Cooking For A Crowd, Freezer (OAMC), Entertaining, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Freezer, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Refrigerated Dough more
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"To me, this is a perfect Fall dish. Sweet cheesy summer corn filled ravioli, made with wonton wrappers; topped with a savory creamy kale sauce and toasted walnuts. On the side, try some roasted cherry tomatoes or roasted beets. It's rich; but, really delicious. Also, try making the ravioli ahead of time, freeze on a sheet pan; then toss in individual baggies for a quick dinner any night. This really works best with fresh corn; so, I don't suggest frozen corn for this."
*NOTE: Wonton Wrappers - They come in square round, small or large; it really doesn't matter what size you use. You can make a full square or circle using 2 wontons; or fold either in half - to make a triangle or half moon. What you do is up to you. Personally, I like the triangle or half moon, easier. Also, there are many brands available; and, I find the ones at the Asian market are usually a bit easier to work with.
Ravioli ... Personally, I like to make the ravioli ahead of time and freeze. Since this recipe makes between 30-50 ravioli, depending on the size and shape; these are perfect to make ahead. Freeze - laid out on a sheet pan, lined with parchment paper. Then, once frozen, add to a ziploc freezer bag in portions. Now, it's just me, so I add 7-8 ravioli per bag. If cooking for 2; you may want to add 16 or so. Then, you can simply add the frozen ravioli right to the boiling water; for a quick weeknight dinner.
Making the Ravioli ... Corn - Add the butter to a saute pan, I prefer a non-stick pan; and bring to medium heat. Add the corn and onion; and, cook 5 minutes, covered, on medium - medium low heat, stirring occasionally. Then, using a potato masher or fork; lightly break up some of the corn. You aren't making creamed corn, just breaking it up a bit. Then, add the garlic, red peppers, and cream; cook 5 minutes uncovered; until everything is tender and the cream has reduced - again stirring occasionally. Once it is done, remove from the heat to cool.
Filling ... Add the cooled corn mix to a bowl, with the ricotta, cream cheese, basil, nutmeg (to taste, just a pinch), salt, and pepper; and, mix to combine.
Lay 3-4 wonton wrappers out at a time, on a sheet of parchment; and, make sure to cover the others in the package with a damp paper towel - so they don't dry out. Now, as I mentioned; I like the round wontons, and make half moons. They are the easiest in my opinion. But you can always use 2 wontons and make whole round or square ones too.
So, add a teaspoon to the center of the wonton (maybe a bit more, depending on the size); and fold it over. Using your finger, dip it in water; and moisten the edge of the wonton; then, press the top and bottom together firmly using your finger. Repeat, doing 3-4 at a time, until all the ravioli are made. I like to lay them on a plate or sheet pan lined with parchment paper. Now, I like to let them firm up a bit in the fridge before cooking; or, as previously mentioned, you can freeze them for later on.
Cooking Ravioli ... Now, whether you make them immediately; or freeze them, the cooking method is the same. A large pot of very salted water, a light boil; and, add your ravioli, fresh or frozen. Once they begin to float, they are done. But, make sure your sauce is done ... once the ravioli are done, you want to plate and serve right away. So back to the sauce.
Kale ... Steam or boil the kale until soft and tender. I just steamed mine in a medium size, non-stick saute pan, lid on. The kale took about 10 minutes on a light boil. Once they are tender; remove to a cutting board to cool; then; fine chop.
Vegetables ... In the same pan, add the butter on medium heat; then, the onion, red pepper flakes and garlic. Saute in tender, about 3-4 minutes; and, season with salt and pepper to taste. Add the cream and 1/2 cup broth, and bring to a light boil; then, reduce to a simmer for 3-5 minutes, until the sauce begins to thicken and reduce. Finish with the fresh basil. Now, I like the sauce a bit thinner; so, I tend to add a bit more broth - personal preference.
Serve and ENJOY! ... Add some of the kale sauce to a bowl; then top with the ravioli. Garnish with a little more sauce, the cheese and chopped walnuts.
ENTERTAINING TIP: Now, if you want to get fancy ... Saute or just microwave a little frozen corn. Then, add a spoon of fresh corn kernels on top of the ravioli. It just lets everyone know it is corn ravioli. It is pretty, but a catering/chefy tip. It's not necessary, just something fun, if you are entertaining.
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