Roasted corn and brie ravioli with sage and browned butter

A ravioli to rave about

Originally appeared in the April 12, 2012 edition of the Southside Times.

To be quite honest, I considered taking a shortcut here, with the pasta.  In an effort to save you, dear reader, a step or two in this recipe’s execution, I tried tracking down fresh sheets of pasta that you could utilize for ravioli.  But then I realized: the time it takes to get your hands on a package of fresh pasta sheets, is time better spent in the comfort of your kitchen, happily knocking out batch after batch of homemade ravioli.  So, for the sake of time, let’s get to it, shall we?

Homemade ravioli is, to employ an overused word, easy.  All that’s required are four ingredients, a rolling pin (if you have a pasta machine, use that, but it’s not necessary), a clean counter, and some pastry cutters.  The technique to use is the “well method,” in which a small indention is made in a mound of flour; the egg mixture then gradually incorporates the flour.  Once you’ve accomplished a batch of this homemade pasta, you’ll be eager to experiment with your own fillings.  The combination of corn and brie was something I’ve tinkering with, but don’t be afraid to simply substitute with your own amalgamation of ingredients.  Just make it fun, filling, and fulfilling.

Roasted corn and brie ravioli with sage and browned butter

Makes approximately 12 – 14 ravioli

  • 2 large eggs
  • 5 ½ ounces bread flour (plus more for kneading and rolling)
  • 1 tablespoon olive oil
  • Pinch of kosher salt
  • 2 ears of sweet corn, peeled form husk and kernels sliced from cob
  • 6 ounces brie, cut into small cubes
  • ½ tablespoon chopped fresh basil
  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons chopped fresh sage
  • As needed, toasted breadcrumbs and grated parmesan

1.  Using the “well method,” pour flour onto clean counter surface, and create a small indention; place eggs, oil, and salt in this indention.  Using a fork, swirl the liquid against the flour, slowly incorporating the flour to create a soft dough.  When it’s dry enough to be workable, knead the pasta dough for about five minutes until the texture is smooth.  Form dough into a rectangular shape, wrap tightly in plastic, and place in refrigerator to rest.

2.  Preheat oven to 400 degrees.  In a bowl, toss corn kernels with a bit of olive oil (just enough to coat) and a pinch of kosher salt.  Place aluminum foil on a sheetpan, spray with nonstick cooking spray, and pour kernels out evenly.  Place in oven and roast until kernels have gained golden color (about 15 minutes).  Remove corn from oven and place in bowl to cool; when cooled completely, add in cubed brie and basil.  Set aside.

3.  Remove pasta from plastic and cut in half, rewrapping the other half and setting aside.  Dust clean work surface with a small amount of flour, and lightly dust a rolling pin.  Maintaining the rectangular shape of the pasta, roll dough out into a long, thin sheet, rotating and flipping sides as you go.  Once the pasta is very thin, add a small spoonful of filling to bottom half of the dough, allowing enough room at the top to fold the pasta over the filling (sort of like a pasta sleeping bag).  Use a bit of eggwash (just a broken egg) to trace around the filling (this will act like glue).  Fold top portion of dough down over the bottom, allowing for a small amount of space around the circumference of the filling.

4.  Use your fingers to squeeze out any excess air, and use round pastry cutters to cut out the ravioli.  Set completed ravioli aside.  Once one batch is ready (about 6 at a time), gently drop into salted boiling water and cook for about 3 – 4 minutes.  Meanwhile, place 2 tablespoons of butter in a sauté pan over medium heat.  Allow butter to gain some browned color.  Use a slotted spoon to remove drained ravioli from water, and place pasta into sauté pan with browned butter.  Add in sage and toss to coat ravioli.  To garnish, sprinkle with toasted breadcrumbs and parmesan.

Advertisements

The URI to TrackBack this entry is: https://cookingwithclint.com/2012/04/12/roasted-corn-and-brie-ravioli-with-sage-and-browned-butter/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Clint! It’s good to get a chance to read something from you again. Though it used to be poetry, this recipe has to be delicious and I’m totally going to make it the next time I have people over for dinner. Hope you are well. Cheers.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: