Food Network UK

Corn star raviolis in sweet basil cream sauce

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Ingredients

  • 75g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 ears fresh sweetcorn, shucked and removed from the cob
  • 3 tbsp red pepper, minced
  • 3 tbsp sweet onion, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 10 fresh basil leaves, Technique: Chiffonade Cutting a larger piece of food, usually salad leaves or herbs, into thin ribbons. I know this Teach me, please chiffonade
  • Freshly ground black pepper
  • 1 pinch nutmeg, ground
  • 375ml double cream
  • 175g ricotta cheese, at room temperature
  • 175g cream cheese, at room temperature
  • 1 pack of wonton wrappers
  • 2 egg yolks, beaten
  • 3 tbsp Parmesan cheese, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • Special equipment: star biscuit cutter (7.5cm)

Use imperial measurements

Method

How to make Corn star raviolis in sweet basil cream sauce

1) Melt 15g of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a saute pan and add the corn, red pepper and onion. Saute until the onion is translucent and the corn has released some of its sugars. Add 1/2 the basil leaves, a couple of twists of black pepper and the nutmeg.

2) Add 60ml of the double cream and reduce by half. Set aside to cool. When cool, Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash up with a fork and stir in the ricotta and cream cheese.

3) Place the wonton wrappers down (three at a time works) and place some filling in the centre of each. Brush the exposed wrapper with egg yolk, place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles.

4) Cut with star cutter, working with a fingertip around the edges to make sure the seal is tight. Set aside on floured baking tray and continue to assemble.

5) When finished bring a pan of water to a boil and gently add the raviolis, a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.

6) In clean saute pan melt the remaining 60g of Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , then add the remaining basil. Saute until crisp and the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter is just very lightly browning. Add in the remaining cream and reduce to thicken.

7) Season with salt and pepper to taste. Serve the sauce over the raviolis immediately. Garnish with Parmesan cheese.