This savory, vegetarian-forward ravioli pairs perfectly with fresh sweet corn and pico gallo from the farmers market.
1 package Pappardelle’s Pasta Black Bean & Roasted Red Pepper Ravioli
4 ears fresh sweet corn, husk and silk removed
¼ cup heavy cream
1 tbsp. butter
1 roasted red pepper, diced
2 large tomatoes, diced
1 small red onion, finely diced
1 small jalapeno or Serrano pepper, seeded and minced
1 lime, juiced
½ cup fresh cilantro, roughly chopped
Sea salt and white pepper to taste
1. In a medium mixing bowl, mix together the roasted red pepper, tomatoes, red onion, jalapeno pepper, lime juice, and cilantro. Cover and let the mixture marinate together in the refrigerator for 1 hour and up to 1 day.
2. Bring a large pot of water to a boil. Add the corn and cook about 7 minutes or until the kernels are tender. Remove from water and let cool until you are able to handle comfortably. Carefully remove the kernels from the cob with a sharp knife. Add the kernels to a food processor.
3. Heat the cream and butter over medium heat in a small saucepot. Heat until the cream is steaming but do not boil. Add to the food processor. Pulse the corn mixture until very smooth. Season with sea salt and white pepper to taste. Transfer this puree to the small saucepot used to steam the cream, stirring occasionally; reserve the mixture over low heat until ready to serve.
4. Meanwhile, bring another pot of lightly salted water to a boil. Cook the ravioli for approximately 8 minutes. Drain. Plate the sweet corn puree and ravioli and garnish with the roasted red pepper pico de gallo. Enjoy!