Ravioli with corn puree
4 servings
60 minutes
Ravioli with corn puree is an exquisite dish of European cuisine that combines the tenderness of dough with the sweet-spicy flavor of corn. It may have been inspired by Italian pasta tradition, but with the unusual ingredient of corn, it gains its uniqueness. The filling made with shallots, garlic, butter, and sour cream reveals depth of flavor enhanced by hints of cayenne pepper. The dish is served with a Dutch sauce that adds richness and a velvety texture. Such ravioli are perfect for a cozy family dinner or as an original treat for guests. The corn puree makes them unusual yet surprisingly harmonious, while the addition of bacon or meat adds richness.
1
For the test, beat the yolks with flour.
- Egg yolk: 3 pieces
- Wheat flour: 2 glasss
2
For the filling, put a little butter in the pan, add chopped shallots and garlic. Sauté.
- Butter: 10 g
- Shallot: 1 piece
- Garlic: 1 clove
3
Pour a little sunflower oil into the second pan, cut the corn kernels, fry them, and add 3/4 to the garlic with the onion.
- Fresh corn: 1 piece
4
Add sour cream to the pan with onion, garlic, and corn and evaporate it. Also, crumble cayenne pepper into it.
- Cream: 100 g
- Cayenne pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Pour the remaining corn onto a plate and cut bacon or any meat you particularly like to it.
- Fresh corn: 1 piece
6
Send the creamy vegetable mixture to the blender - the filling for the ravioli is ready.
7
Roll out the dough for ravioli. Place the filling. Cut out the ravioli.
8
Cook until done.
9
Place the ravioli on a plate and drizzle with hollandaise sauce.
