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Sweet Corn Ravioli is a delightful dish that combines the sweetness of fresh corn with the comforting essence of homemade pasta. This recipe stands out not only for its flavor but also for the satisfaction that comes from creating pasta from scratch. The allure of Sweet Corn Ravioli lies in its ability to showcase simple, fresh ingredients that come together to create a dish bursting with flavor and texture.

Sweet Corn Ravioli

Discover the joy of making Sweet Corn Ravioli with this delightful homemade pasta recipe that combines fresh ingredients and comforting flavors. Learn how to create tender ravioli filled with sweet corn, creamy ricotta, and vibrant herbs. Perfect as a main dish or appetizer, this recipe is sure to impress your loved ones. Click through to explore detailed instructions and tips for a rewarding cooking experience and savor every bite of this delicious dish!
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Ingredients
  

2 cups fresh sweet corn kernels (about 3-4 ears of corn)

1 tablespoon olive oil

1 shallot, finely chopped

1 clove garlic, minced

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 teaspoon fresh thyme leaves

Salt and pepper to taste

1 package of wonton wrappers (about 50 wrappers)

2 tablespoons butter

1 tablespoon fresh basil, chopped (for garnish)

A pinch of chili flakes (optional for heat)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the shallot and sauté for 2-3 minutes until softened.

    Add the garlic and corn kernels, and cook for another 5-7 minutes until the corn is tender but still slightly crisp. Remove from heat and let cool slightly.

      Transfer the corn mixture to a food processor. Add the ricotta, Parmesan, thyme, salt, and pepper. Pulse until you have a smooth mixture; set aside.

        To assemble the ravioli, lay out wonton wrappers on a clean, dry surface. Place about 1 teaspoon of the corn filling in the center of each wrapper.

          Moisten the edges of the wrapper with a bit of water using your finger or a small brush. Fold the wrapper over to form a triangle, pressing out any air as you seal it. Make sure the edges are well sealed to prevent the filling from escaping during cooking.

            Bring a large pot of salted water to a gentle boil. Carefully add the ravioli (in batches if necessary) and cook for about 3-4 minutes or until they begin to float to the surface.

              While the ravioli are cooking, melt the butter in a skillet over low heat. If desired, add chili flakes for a touch of spice.

                Once cooked, gently remove the ravioli with a slotted spoon and transfer them to the skillet with the butter. Toss very gently to coat them in the butter without breaking.

                  Serve the ravioli warm, garnished with fresh basil and extra Parmesan if desired.

                    Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 4