Best Ricotta Tomato Corn Pasta Recipes

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WARM RICOTTA, CORN AND TOMATO DIP



Warm Ricotta, Corn and Tomato Dip image

This recipe is sponsored by BelGioioso. Celebrate summer with this crowd-pleasing appetizer that mixes the season's sweet corn and juicy tomatoes with creamy ricotta. Served straight from the skillet with crunchy fontina toasts for dipping, it's an easy-breezy gorgeous dish. While we made this for the oven, you can easily cook it on a grill to avoid heating up the house during the hot summer months.

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.

FRESH CORN AND TOMATO FETTUCCINE



Fresh Corn and Tomato Fettuccine image

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

GRILLED TOMATO AND CORN PASTA



Grilled Tomato and Corn Pasta image

To achieve a delicious smoky flavor when making this Grilled Tomato and Corn Pasta, give tomatoes and corn a quick turn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
  • Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
  • Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.

Nutrition Facts : Calories 627 g, Fat 24 g, Fiber 7 g, Protein 22 g, SaturatedFat 8 g

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE



Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
2 cups fresh corn kernels
2 cloves garlic, finely chopped
1/4 teaspoon ground dried chile de arbol or cayenne
Kosher salt and freshly ground black pepper
2 cups chicken or vegetable stock, plus more if needed
1/4 cup creme fraiche
1 1/2 cups ricotta
6 large eggs plus 1 yolk
Kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus more for dusting
1/4 cup freshly grated Parmesan
Cornmeal, for dusting, optional
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
8 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
3 anchovy fillets, finely chopped
1/2 cup fresh breadcrumbs
Kosher salt and freshly ground black pepper
Parmesan, for serving

Steps:

  • For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
  • Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
  • For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
  • Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
  • Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
  • Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
  • For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
  • For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
  • To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
  • Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.

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