Monday, September 19, 2011
I’ve been delinquent in posting this recipe and with only 3 days officially left of summer I figured I better hurry up! I actually made this a while ago…twice in fact. The first time, I was at the beach in NC with friends and corn on the cob wasn’t available so I had to use frozen corn. It was tasty, but when I changed the ingredients a bit the second time around it was definitely better. This sounds like such a fancy dish, but believe me, other than it being a little time consuming to make, it’s actually quite simple. And what couldn’t be good about sweet white summer corn, pasta and a white wine butter sauce? DELICIOUS!!! (Except to those of you who have an aversion to corn on the cob that I will never understand J)
I didn’t use a recipe for this. I just thought about the flavor/texture profile I was going for (creamy, sweet, salty, tastes like corn – obvs) and combined all the ingredients then doled blobs out onto gyoza wrappers – asian dumpling wrappers that are the perfect way to make ravioli quickly – folded them over, sealed them and that was that. The trick to sealing them so they won’t pop open during cooking is to use a mixture of egg and water and rub a little all the way around the inside edge of the wrappers. After folding them into half-moons, press the edges with a fork to secure the seal. Like I said, easy, but time consuming.
Here’s what went into the ravioli:
4 oz goat cheese (I used mascarpone the first time – stick with goat, more flavor)
1 cup ricotta
Sweet White Corn from 4 cobs
Salt, to taste
Garlic powder, to taste
Parmesan, for sprinkling before serving
For the sauce, see my recipe from May 16, 2011 – Fish with White Wine Sauce. Just add a little less lemon juice, and throw in a couple pinches of dried thyme.
Oh, and for good measure, sprinkle some bacon on top as I did. Mmmmmm, bacon.