Corn Star Raviolis in Sweet Basil Cream Sauce

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: Rock Star Ravioli

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
35 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 5 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Corn Star Raviolis in Sweet Basil Cream Sauce
Jenn Blasdell, NY 10-09-2009
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Gram was surprised....
Rated: 5 stars out of 5

we watched the show last night and my gram was not to crazy about me making these. She is 90. But today I did ... and you know what she loved them, we tweeked it a little bit by throwing crumbled bacon in them but loved them just the same . wasn't hard to make at all.Read more
recipe Corn Star Raviolis in Sweet Basil Cream Sauce
CHERI deland, FL 10-08-2009
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Freeze ravioli's mix in Lobster or crab
Rated: 5 stars out of 5

you can cut some time if you make the raviolis ahead of time and freeze them plus I was think about lobster or crab mixed... into the filling yummyRead more
recipe Corn Star Raviolis in Sweet Basil Cream Sauce
Adina University Heights, OH 09-24-2009
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make ahead?
Rated: 5 stars out of 5

Can anyone tell me if this is a dish I could cook an hour or two ahead of eating? Could it sit in a chafing dish?
recipe Corn Star Raviolis in Sweet Basil Cream Sauce
Annette Jackson, MI 09-19-2009
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WOW!
Rated: 5 stars out of 5

I made this for dinner for my family along with my Italian father-in-law. He only makes homemade raviloi that is just... fabulous. This recipe was fantastic! He even loved the dough (wonton wrappers). The filling and sauce had excellent flavor, great for a summer dinner. It did take a lot longer to make this but it was well worth it. I salted the water and also poked each raveoli with a tooth pick to help prevent breakage. I would also make a double batch of the sauce and 'bathe' the ravioli as they are done boiling to prevent them sticking together. As previously stated, watch the butter quantity in the recipe. I also made the shrimp w/BBQ sauce which was also wonderful. I held off on making it so spicey since I was serving children, but in general it has good flavor. I will definately make this again.Read more
recipe Corn Star Raviolis in Sweet Basil Cream Sauce
ashley arlington, TX 09-17-2009
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a big hit!
Rated: 5 stars out of 5

I was watching TFN with my mother one afternoon and saw Guy make this, and we both said we had to try it! They took a little... while to prepare, but nothing was difficult about it. I was staying with my family while my husband was out of town on business and boy did he miss out! We all loved this recipe - the corn mixture was so creamy and sweet and the basil cream sauce was most delicious! My raviolis did stick together a bit, but we tossing them with olive oil and into the sauce before they went into the serving dish solved that problem. I don't think I heard much talking at the dinner table that night, which is very rare in my family! I hope more people try this - it's not difficult and is a real crowd pleaser! You will be impressed with yourself :)Read more
recipe Corn Star Raviolis in Sweet Basil Cream Sauce
Skip Peoria, IL 04-06-2009
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Excellent taste, but .......
Rated: 4 stars out of 5

Not sure who writes the directions for these dishes, but I made the same mistake as "Chicago" ... not reading the whole text... first. Instead, I went step-by-step and added all the butter in the first step. But, I recovered from this by simply draining the buttr that surfaced and used it in the dish later. This dish had one of the most outstanding flavors I've had in a long time. But, the dish failed when everything stuck together a few minutes after removing from the water, even when the sauce was added. Next time I will toss, while hot out of the water, in some butter or olive oil to keep this from happening. As for the wrappers, I bought the round ones and they worked just fine. No trimming and saved some time. And the egg yolk sealer worked, but just plain tap water works just a s well. I'll definitetly do this dish again, but with the tweeks mentioned above.Read more