Corn Pepper And Monterey Jack Ravioli Recipes

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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.

CORN STAR RAVIOLIS IN SWEET BASIL CREAM SAUCE



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.

CORN. PEPPER. MONTERY JACK RAVIOLI WITH TOMATO CORIANDER SAUCE



CORN. PEPPER. MONTERY JACK RAVIOLI WITH TOMATO CORIANDER SAUCE image

Categories     Sauce     Herb     Simmer

Yield 8 servings

Number Of Ingredients 16

For Filling:
1/4 cup finely chopped onion
2 tablespoons unsalted butter
1 cup fresh or thawed frozen corn kernels
2 poblano chilies roasted and minced
1 large red bell pepper roasted and chopped fine
1/2 teaspoon ground cumin
1 1/4 cups grated Montery jack
For the Sauce:
2 garlic cloves minced
1/2 stick unsalted butter
1 can (28 ounces) plum tomatoes, drained and chopped coarse
2 tablespoons fresh lime juice or to taste
1/4 cup finely chopped fresh coriander
48 won ton wrappers, thawed if frozen
8 fresh coriander sprigs for garnish

Steps:

  • Make the filling in a heavy skillet cook the onion in the butter over moderately low heat, stirring intil it is softened add the corn and cook the mixture stirring for 2 minutes or until the corn is tender. Stir in the chilies the bell pepper and the cumin and cook the mixture stirring for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the monterey jack ans salt to taste and chill the filling covered for 1 hour or until it is cold. Make the sauce. In a heavy skillet cook the garlic in the butter over moderately low heat stirring for 1 minute add the tomatoes and boil the mixture stirring for 10 minutes or until it is thick. Stir in the lime juice the coriander and salt and pepper to taste and keep the sauce warm, covered while preparing the ravioli. Prepare the won ton ravioli. Spoon some of the sauce onto each of 8 plates, arrange 3 ravioli on each plate and garnish each serving with a coriander sprig.

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3 eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
  • Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
  • Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
  • Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
  • Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

CORN PEPPER AND MONTEREY JACK RAVIOLI



CORN PEPPER AND MONTEREY JACK RAVIOLI image

Categories     Tomato

Yield 24 4-8

Number Of Ingredients 16

For the filling:
2 tablespoons finely chopped onion
1 tablespoon unsalted butter
1/2 cup fresh or thawed frozen corn kernels
1 poblano chilies, roasted and minced or 1/4 cup minced pickled jalapeno
1/2 large red bell pepper, roasted and chopped fine
1/4 teaspoon ground cumin
1/2 cup grated Monterey Jack
For the sauce:
1 garlic clove, minced
1/4 stick (2 tablespoons) unsalted butter
1 28-ounce can plum tomato, drained and chopped coarse
1 tablespoon fresh lime juice, or to taste
2 tablespoons finely chopped fresh coriander
24 won ton wrapped (available at Asian markets and many supermarkets), thawed if frozen
Garnish: 4 fresh coriander sprigs

Steps:

  • Make the filling: In a heavy skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the corn, and cook the mixture, stirring, for 2 minutes, or until the corn is tender. Stir in the chilies, the bell pepper, and the cumin and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the Monterey Jack and salt to taste and chill the filling, covered, for 1 hour, or until it is cold. To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly. Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. To make the sauce: In a heavy skillet cook the garlic in the butter over moderately low heat, stirring, for 1 minute, add the tomatoes, and boil the mixture, stirring, for 10 minutes, or until it is thick. Stir in the lime juice, the coriander, and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.

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