Corn Ravioli with Blistered Tomatoes and Basil Oil
By @kellysalwayscooking
Serves 4
Ingredients:
Instructions:
Make the basil oil:
Put a small pot of water on to boil. Fill a bowl with ice water. When the pot of water comes to a boil, add the basil leaves and stems. After 5-6 seconds, remove them, immediately add them to the bowl of ice water, and then take them out and place them on paper towels. Blot them dry. Add them to a blender along with 1/4 cup of extra virgin olive oil, 1/4 teaspoon of salt, and 1/4 tsp of red pepper flakes. Process until mixture is smooth. Set aside. (If you don’t have a blender, you could also do this with a mortar and pestle)
Next, heat a large pot of water for the pasta.
While the water is coming to a boil, heat a deep skillet over medium high for the tomatoes. Once the skillet is hot, add two tablespoons of oil and then all of the tomatoes at once and set a timer for two minutes. Do not disturb them during this time. Once the two minutes are up, stir them, then add the chopped garlic and season with salt and pepper. Stir again. There will be a lot of caramelization happening, but do not worry! This will be a good thing later. Remove from the heat.
When the water comes to a boil, salt the water and add the ravioli. Cook for three minutes. Reserve 3/4 cup of pasta cooking water, then remove the ravioli from the water and add them to the pan with the tomatoes. Add the reserved pasta water to the pan with the tomatoes and ravioli and return to a low heat, scraping the bottom of the pan and gently stirring for a minute or two to form a silky tomato broth. Taste and adjust seasoning.
Divide among bowls, spoon basil oil over the top, and shower with grated parmigiano reggiano.
Serves 4
Ingredients:
- 24 local corn ravioli
- 1 lb cherry tomatoes
- 6 tablespoons extra virgin olive oil, divided
- 1/2 cup fresh basil leaves and stems
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, chopped
- grated parmigiano reggiano, for serving
- salt and pepper
Instructions:
Make the basil oil:
Put a small pot of water on to boil. Fill a bowl with ice water. When the pot of water comes to a boil, add the basil leaves and stems. After 5-6 seconds, remove them, immediately add them to the bowl of ice water, and then take them out and place them on paper towels. Blot them dry. Add them to a blender along with 1/4 cup of extra virgin olive oil, 1/4 teaspoon of salt, and 1/4 tsp of red pepper flakes. Process until mixture is smooth. Set aside. (If you don’t have a blender, you could also do this with a mortar and pestle)
Next, heat a large pot of water for the pasta.
While the water is coming to a boil, heat a deep skillet over medium high for the tomatoes. Once the skillet is hot, add two tablespoons of oil and then all of the tomatoes at once and set a timer for two minutes. Do not disturb them during this time. Once the two minutes are up, stir them, then add the chopped garlic and season with salt and pepper. Stir again. There will be a lot of caramelization happening, but do not worry! This will be a good thing later. Remove from the heat.
When the water comes to a boil, salt the water and add the ravioli. Cook for three minutes. Reserve 3/4 cup of pasta cooking water, then remove the ravioli from the water and add them to the pan with the tomatoes. Add the reserved pasta water to the pan with the tomatoes and ravioli and return to a low heat, scraping the bottom of the pan and gently stirring for a minute or two to form a silky tomato broth. Taste and adjust seasoning.
Divide among bowls, spoon basil oil over the top, and shower with grated parmigiano reggiano.
