Burrata Corn Ravioli in a Brown butter Garlic sauce with Sage
Burrata Corn Ravioli in a Brown butter Garlic sauce with Charred corn & Sage is a mind blowing delicious dish. I was inspired by a meal I had in a restaurant in Italy and created this dish. The filling is creamy and the sauce is flavourful & light it perfectly compliments each other. The charred corn teamed with brown butter & sage gives it an earthy smoky flavour to the creamy raviolis.
I used wonton wrappers for the raviolis for convenience, but you can use pasta dough also. Cut them in any shape you like, I used flowers because it is a perfect Summer dish.
Happy Cooking!
Servings: 16-20 raviolis
Prep Time: 30-40 mins
Cooking time: 20 minutes
Ingredients:
For the ravioli:
8 oz Burrata
3/4 cup Sweet corn
1/4 cup Finely chopped onions
1 tbsp Garlic powder
1 tsp Salt
1 tsp Pepper flakes
A pinch of pepper
1 tbsp Finely chopped Parsley
32-40 Wonton wrappers or pasta dough
For the sauce:
3 Tbsp Butter ( I use Kerrygold)
3 Cloves garlic finely chopped
1/2 cup Charred corn
6-8 Sage leaves
1 Tbsp Heavy cream
Salt & pepper to taste
Directions:
For the ravioli
In a pan, heat 1 tbsp of Olive oil and add onions.
Sauté onions for 2-3 minutes till translucent.
Add corn and mix it in.
Add spices, salt & pepper and cook for 3-4 minutes.
Add the parsley leaves and mix it in.
Let the corn mixture cool.
Using forks, pull apart the burrata cheese to form threads.
Add the corn mixture when cool and mix it in.
Filling is ready to fill in raviolis.
If using wonton wrapper- place 1 tbsp of filling in the centre of a wrapper.
Trace water around the edges and close by placing another wrapper on top of it.
You can cut the raviolis into any shape you like.
Seal the edges and crimp them down with a fork.
Place in a bag to freeze. Add 1 tbsp of flour to prevent if from sticking to each other.
Take it out of the freezer when ready to use.
I boiled them for 3-5 minutes in seasoned water with salt & a few drops of Olive oil. Preserve some water for the sauce.
For the sauce:
In a pan, add the butter.
When it starts to melt, add the sliced garlic.
Cook for 3-4 minutes, that will cook the garlic and start browning the butter.
Add in the charred corn and cook for 1-2 minutes.
Add 1/4 cup of the pasta water and let it boil.
Add the sage leaves, sat & pepper
Add the boiled ravioli and gently coat them in the sauce.
Add the cream and mix it in.
Top with sage leaves and drizzle some cream & serve
Notes/Tips:
If the burrata is too liquid, drain it.
You can replace burrata with mozzarella.
If you do not have fresh parsley, use 1/2 tsp of dried parsley/basil.
If you do not have sage-you could use thyme or parsley.
While filling the raviolis, do not over fill or they will spill out.
Be sure to crimp the edges well so that it is sealed well.
I used wonton wrappers but use pasta dough if you like.
I love cutting raviolis in different shapes.
Keep the raviolis frozen till ready to use.
To Boil- drop them in boiling water, seasoned with 1 tsp of salt and a few drops of oil.
Preserve some of the pasta water for the sauce.
I like to use good European butter in the sauce.
I charred the corn to give a good earthy flavour that compliments the sage. if you do not have charred corn, use sweet corn.
Carefully spoon the raviolis and flip them over in the pan so they don’t break.
You can top if off with parmesan cheese.
