Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots
This Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots features a rich sauce of charred corn, cream, and parmesan, tossed with a cheese filled ravioli. Finished with crispy prosciutto and fresh pea shoots.
Servings: 2 - 3 servings
Equipment
- 1 Large frying pan
- 1 large pot
- 1 small food chopper or blender
Ingredients
- 2 tsp olive oil
- 350 grams ravioli cheese filled
- 1½ cups canned corn drained, charred
- 3 tbsp hot water
- 1/3 cup shallots finely chopped
- 1 large garlic clove minced
- 1½ cups heavy cream 33%
- 3/4 cup parmesan grated
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pieces prosciutto
- 1/2 cup pea shoots to garnish
Instructions
- In a small frying pan, cook the prosciutto over medium-high heat until crispy, about 3 to 5 minutes. Set aside to cool.
- In a large stainless steel or cast iron pan, add the drained corn. Cook over medium/high heat, stirring occasionally, until the corn is lightly toasted and slightly charred. About 5 minutes. Turn off the heat.
- Remove half of the corn from the pan and transfer it to a small blender or food chopper. Blend it with about 2 tablespoons of hot water, adding more as needed, until smooth and creamy with minimal texture.
- In the same pan where the whole corn kernels are, return to medium heat. Add the olive oil, shallots, and garlic. Sauté for 1 to 2 minutes, just until fragrant and translucent.
- Add the pureed corn back into the pan along with cream, grated parmesan, thyme, salt, and black pepper. Reduce the heat to medium-low and simmer until the sauce thickens.Sammy's tip: if you want the sauce a bit thicker, simply stir in another 2 to 4 tablespoons of parmesan cheese and let simmer for 2-3 minutes longer.
- Once thickened, stir in the lemon juice and lemon zest.
- While the sauce simmers, cook the ravioli according to package directions. Drain and add the pasta to the sauce, tossing gently to coat.
- Plate the ravioli, crumble the crispy prosciutto over the top, add pea shoots, and more grated parmesan and serve immediately.
Nutrition
Calories: 3018kcal | Carbohydrates: 203g | Protein: 100g | Fat: 203g | Saturated Fat: 110g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 46g | Trans Fat: 0.01g | Cholesterol: 646mg | Sodium: 5050mg | Potassium: 985mg | Fiber: 16g | Sugar: 25g | Vitamin A: 6362IU | Vitamin C: 102mg | Calcium: 1258mg | Iron: 40mg
