Ricotta Tomato Corn Pasta Recipes

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE

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.

RICOTTA, TOMATO & CORN PASTA

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

WARM RICOTTA, CORN AND TOMATO DIP

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.

GRILLED TOMATO AND CORN PASTA

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.

TOMATO, CORN, RICOTTA & PARMESAN COBBLER

Steps:

• Put the ricotta in a sieve lined with a piece of muslin, set over a bowl. Put in the fridge and leave to drain for a couple of hours - you want it to drain enough so it's no longer 'wet'.
• Put the flour, cornmeal, ½ tsp salt, baking powder, bicarb and sugar in a bowl. Add the butter and rub it into the dry ingredients, as if you were making pastry. Make a well in the centre, pour in the buttermilk and, using a knife, gradually mix together. You should end up with a soft dough. Crumble over the ricotta and mix into the dough.
• Turn the dough out onto a lightly floured surface and, using your hands, shape it into a rectangle, about 20 x 15cm. Fold the top third into the middle, then do the same with the bottom third. Press the mixture into a 20 x 15 rectangle again, and repeat the process two more times. You should end up with a dough that's about 2.5cm thick. Wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a baking dish (about 20 x 30cm) with the corn kernels. Add the vinegar, some seasoning and 1½ tbsp oil, and toss to coat. Set aside.
• Heat the remaining oil in a frying pan over a medium heat, and cook the onions until golden and soft, about 12 mins. Add the garlic and cook for a few minutes more, then add the thyme and some seasoning. Spoon the onion mixture over the tomatoes and corn.
• Lay the dough on a lightly floured surface and cut into rough circles or squares using a knife. Arrange the dough shapes over the veg, leaving some space between them. Sprinkle with the parmesan and bake for 45 mins until golden and bubbling (you should be able to see the tomatoes bubbling up from underneath the cobbler topping). Leave to cool a little - the tomatoes will be very hot when they come out of the oven - then serve.

CORN, TOMATO, AND BASIL PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
• In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
• In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE

Steps:

• Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
• While pasta is on the go, finely dice your onion and crush your garlic.
• In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
• Add the ricotta to the pan, and stir through the onions and garlic well.
• At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
• Mix well and let simmer gently for 10 minutes.
• Drain pasta.
• Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
• Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

PASTA WITH FRESH TOMATOES AND CORN

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

FRESH CORN AND TOMATO FETTUCCINE

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.

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA

Steps:

• Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.