Sweet Corn and Ricotta Ravioli with Butter Basil Sauce

So many of us are gluten-free or have allergies to wheat and other grains. As such, more and more of us are making our own flour blends or buying specialty flours.

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Whether you’re interested in making your own flour or just exploring new recipes, Erin Alderson’s new book, The Homemade Flour Cookbook, is filled with delicious and amazing options for you to try. These ravioli are sure to be hit of any event (or just for dinner on a Thursday night).

Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
Excerpted from The Homemade Flour Cookbook by Erin Alderson

When I was growing up in Illinois, summers were always about scouting out the best farmer to buy sweet corn from and eating as much of it as we could in July. The kamut flour’s subtle flavor pairs nicely with the ricotta and sweet corn filling.

Yield: 4 servings (18 to 20 large ravioli)

For the dough:
2 cups (240 g) kamut flour
1⁄2 teaspoon sea salt
3 large eggs

For the filling:
1 tablespoon (15 ml) olive oil
1⁄2 medium red onion, diced
Kernels from 1 large ear corn, or 1 cup (163 g) frozen corn kernels, thawed
3⁄4 cup (180 g) whole-milk ricotta
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper

For the sauce:
1⁄4 cup (56 g) butter
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
1⁄2 cup (20 g) loosely packed fresh basil, julienned

To make the dough: Combine the kamut flour and salt on a clean, flat surface. Make a well in the middle and crack the eggs in the center. Using a fork, whisk the eggs, and then slowly begin to incorporate the flour. Continue to combine the flour and eggs until a paste-like texture forms. Keep mixing, eventually trading the fork for your hands, and knead the dough into a smooth ball. Let rest while making the filling.

To make the filling: In a large skillet over medium-low heat, heat the olive oil. Add the onion to the skillet and sauté until translucent, 6 to 7 minutes. Stir in the corn kernels and continue to cook until the corn is tender and beginning to char, 8 to 10 minutes. Remove from the heat and transfer to a medium bowl. Gently add the ricotta, salt, and pepper. Set aside.

Bring a pot of salted water to a boil. Divide the dough into 8 pieces. Using the pasta attachment for a stand mixer or a rolling pin, roll out 1 piece of pasta to a 1⁄8-inch (3 mm)-thick strip that’s about the width of a ravioli stamp. (Cover the rest of the dough with a damp cloth.) The pasta should be thin but still hold together. Repeat with remaining pieces.

Lay 4 strips of dough horizontally on a work surface. Spoon the ricotta mixture by the tablespoonful (16 g) in even spacing onto each strip, 5 or 6 spoonfuls per strip. Place another strip of dough on top and cut into
squares using a square ravioli stamp or cutter. Add 4 or 5 ravioli to the boiling water, and cook until the ravioli float to the top, 5 to 6 minutes. Remove with a slotted spoon, place in a serving bowl, and continue with the remaining ravioli.

To make the sauce: Melt the butter in a small saucepan over medium-low heat and add the olive oil. Stir the garlic into the butter mixture along with the basil, and cook until the garlic is fragrant. Toss with the ravioli and serve. If you don’t have a ravioli stamp or cutter, simply use a knife to cut the pasta into squares and seal the edges by pressing down with a fork.


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The Homemade Flour Cookbook

Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.

There is with The Homemade Flour Cookbook. Erin Alderson explores the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.

Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar Jalapeño Quesadillas with Quinoa Tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you’ll make with your own hand-milled flour!