Twisted Butters Corn Ravioli In Sweet Cilantro Lime Cream Sauce Recipes

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. 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 sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, 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.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. 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 sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, 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 STAR RAVIOLIS IN SWEET BASIL CREAM SAUCE

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.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

CILANTRO-LIME SWEET CORN

Steps:

• Soak the corn in cold water for 1 hour. Meanwhile, in a small bowl, combine 1/3 cup butter, cilantro, lime zest, salt, 1 teaspoon lime juice and garlic powder; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Spread each ear of corn with butter mixture. Rewrap corn husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally., In a small microwave-safe bowl, melt the remaining butter; stir in remaining lime juice. Cut string and peel back husks. Brush corn with butter mixture.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. 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 sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, 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.

CILANTRO AND LIME BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.