Corn Star Ravioli in Sweet Basil Cream Sauce
Indulge in the elegance of homemade pasta with this Corn Star Ravioli in Sweet Basil Cream Sauce, a dish that combines the sweetness of fresh corn and ricotta with the aromatic luxury of basil-infused cream. Each delicate ravioli is filled with a velvety blend of sweet corn, ricotta, and Parmesan, encased in tender, hand-kneaded pasta. The creamy basil sauce, elevated with hints of garlic and a sprinkle of nutmeg, blankets the ravioli in a rich, herbaceous finish. Perfect as an impressive centerpiece for dinner parties or a comforting weekend meal, this recipe is a gourmet celebration of delicate textures and bold flavors. Ready in just over an hour, it’s a culinary adventure that’s as satisfying to make as it is to eat. Serve with fresh basil and a dusting of Parmesan for a restaurant-worthy presentation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1.5 cups Sweet corn kernels
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Black pepper
- 1.5 cups Heavy cream
- 1 cup Fresh basil leaves
- 2 tablespoons Butter
- 2 cloves Garlic
- 0.25 teaspoon Nutmeg
Instructions
To make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack 2 eggs into the well, add salt, and gradually incorporate the flour into the eggs using a fork. Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
To prepare the filling: In a blender or food processor, combine the sweet corn, ricotta cheese, Parmesan cheese, and black pepper. Pulse until smooth but slightly textured. Transfer to a piping bag for easy filling.
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine. Lay a sheet of dough on a floured surface and pipe small mounds of filling (about 1 teaspoon each) evenly, leaving space around each mound. Brush lightly with beaten egg (from the remaining egg), then add another sheet of dough on top. Press around the mounds to seal and cut into ravioli shapes using a pasta cutter or knife.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside on a plate.
To make the basil cream sauce: In a large pan over medium heat, melt the butter. Add garlic (minced) and sauté for 1 minute until fragrant. Stir in the heavy cream, nutmeg, and a pinch of salt. Bring to a simmer and cook for 3-4 minutes, stirring occasionally.
Add the fresh basil leaves to the sauce. Use an immersion blender or regular blender to puree the sauce until smooth. Return the sauce to the pan and keep warm over low heat.
Gently toss the cooked ravioli in the warm basil cream sauce until well coated.
Serve immediately, garnished with additional Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 20.7 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1627 mg | 125% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
