2 directions: 'Melt 1 T. butter in a sauté pan, add in corn, bell pepper and onion. Let
3 sauté until the onion is translucent and corn has released some of its sugars. Add
4 in half of the basil leaves and a couple twists of black pepper. Add in ¼ C.
5 Heavy cream and reduce by half. Set aside to cool.
8 When cool, smash up a bit with a fork, stir in ricotta & cream cheese & nutmeg. Place
9 wonton wrappers down (three at a time works) and in the center of each, place
10 1½ t. filling. Brush exposed wrapper with egg yolk, carefully place a second
11 wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut
12 with a star cutter, work fingers around edges to make sure seal is tight. Set
13 aside on floured baking sheet and continue to assemble.
16 When finished, boil water and gently add raviolis a few at a time, cooking for
17 2 min. or until they float. Carefully remove and drain.
22 In a clean sauté pan, melt remaining 6 T. butter. When melted, add in remaining
23 basil, sauté until crisp and butter is just very lightly browning. Add in remaining
24 cream (2 C.) and reduce to thickened. Salt & pepper to taste. Serve immediately
33 name: fresh Sweet Corn, removed from the cob or 3 C. Frozen Corn
40 name: Red Bell Pepper, minced
47 name: Sweet Onion, minced
54 name: Basil Leaves, chiffonade
89 name: Ricotta Cheese, room temperature
96 name: cream cheese, room temperature
103 name: Wonton Wrappers
110 name: egg yolks, beaten
117 name: Parmesan, grated
124 name: 3” Cookie Cutter
127 name: Corn Star Raviolis in Sweet Basil Cream Sauce