Best Corn And Ricotta Ravioli With Sauteed Cherry Tomato Sauce Recipes

Warm Ricotta, Corn and Tomato Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
1 1/2 cups corn kernels (from about 2 ears of corn)
1 pint cherry tomatoes, halved
Pinch crushed red pepper flakes, plus more for sprinkling
Kosher salt and freshly ground black pepper
One 16-ounce container ricotta, such as BelGioioso® Ricotta con Latte®
12 slices ciabatta bread (1/4 inch thick)
One 8-ounce package fontina cheese, such as BelGioioso® Fontina, cut into 12 slices
1/2 cup small fresh basil leaves or larger leaves torn into bite-size pieces
Flaky salt, for sprinkling

Steps:

Position the oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F.
Heat the oil in a medium ovenproof skillet over medium heat until shimmering. Add the corn and cook, stirring frequently, until heated through but not beginning to brown, about 4 minutes. Stir in the tomatoes and season with a pinch of crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Continue to cook, stirring often, until the tomatoes start to soften slightly and release some of their juice, 3 to 5 minutes depending on their ripeness.
Remove from the heat and make 8 divots in the tomato mixture using the back of a spoon. Dollop the ricotta among the divots and drizzle with oil. Bake on the top oven rack until bubbly and the cheese is heated through, about 20 minutes.
Meanwhile, spread out the bread on a baking sheet, drizzle both sides with oil and season with salt and black pepper. Bake on the bottom oven rack, flipping halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and cook until melted and bubbly, about 5 minutes. While still hot, sprinkle with crushed red pepper flakes.
Top the skillet with the basil leaves, drizzle with more oil and sprinkle with flaky salt. Serve right away with the toasts while the skillet is still warm.

Corn Star Raviolis in Sweet Basil Cream Sauce image

Provided by Guy Fieri

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 13

2 ears Fresh sweet corn, shucked and removed from the cob
3 tablespoons Red bell pepper, minced
3 tablespoons sweet onion, diced
10 each Fresh basil leaves, chiffonade
Freshly 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 package wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated

Steps:

Special equipment: cookie cutter (3-inch)
Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. 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.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. 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. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
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.
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. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
Garnish with Parmesan.