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Recipes

Sweet Corn Ravioli With Blistered Grapes

Serves8
IngredientsPasta
Menu PartEntree
Cuisine TypeItalian

Chef Brian Pawlak
The Mooring Seafood Kitchen & Bar
Newport, R.I.

House-made pasta dough encloses a corn and mascarpone filling for a sophisticated vegetarian ravioli. A bit of pesto and a lemon emulsion add herbal and citrus notes to the sauce, and blistered red grapes create a colorful and fruity finish. Although this recipe is a little labor-intensive, several of the steps can be done ahead.

Ingredients

Pasta dough

3½ cups all-purpose flour

4 eggs

1 tsp. salt

Sweet corn filling

Vegetable oil

¼ cup finely chopped garlic

¼ cup finely chopped shallots

10 ears fresh corn

1 cup madeira or sherry wine

1 cup mascarpone cheese

Parsley pesto

1½ cups fresh parsley

1 cup basil leaves

1 cup shelled pistachios, almonds or pine nuts

½ cup grated Parmesan cheese

3 tbsp. olive oil

Salt and pepper, to taste

Lemon emulsion

14 lemons, divided

1 cup sugar

4 sprigs thyme

15 grams agar-agar

4 drops yellow food coloring

Blistered grapes

2 lb. red seedless grapes

1 tbsp. sugar

3 tbsp. vegetable oil

Salt, to taste

 

Steps

  1. For pasta: Place flour in large bowl. Make a well in flour; add eggs and salt. With fork, blend eggs into flour. Form dough into ball, adding extra flour if needed. Turn dough onto lightly floured board; knead 10 minutes. Let dough rest for 30 minutes.
  2. Meanwhile, prepare corn filling: Coat saute pan with oil and place over low heat. Add garlic and shallots; saute until tender. Add corn; cook until mixture begins to caramelize. Stir madeira into pan; continue cooking until reduced by half.
  3. Stir mascarpone into mixture. Cool in refrigerator until thickened.
  4. Run dough through pasta machine on setting #6 to create 2-inch squares. Fill squares with 1 tablespoon sweet corn filling; pinch edges to seal. Refrigerate until ready to cook.
  5. For pesto, combine all ingredients in food processor; process until pureed. Set aside.
  6. For lemon emulsion: Zest 10 lemons, then juice them. In saucepan, combine lemon zest, lemon juice, sugar, thyme and 2½ cups water. Place over medium heat and simmer until mixture reduces to 2 cups. Puree mixture in blender with 4 drops yellow food coloring.
  7. In another saucepan, measure 1 cup water; add agar-agar and stir to dissolve. Over medium heat, bring to a boil. Add lemon mixture; return to boil. Strain and cool. (Once cool, lemon emulsion will firm up; place in blender, adding just enough liquid to thin.)
  8. For grapes, preheat oven to 350 F. In bowl, combine stemmed grapes with sugar, oil and salt. Spread grapes on baking sheet; bake until they begin to pop.
  9. Cook ravioli: Bring large pot of salted water to a boil. Drop ravioli in water and cook 3 to 4 minutes or until done. Toss ravioli with pesto.
  10. To serve, spoon 2 to 3 tablespoons lemon sauce onto plate or shallow bowl. Place ravioli on top and sprinkle with blistered grapes.

Photograph courtesy of California Table Grape Commission

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