Corn Ravioli in Cilantro Cream

This recipe is a bit labor intensive, so save it for when you want to impress.  And impress you will because it is absolutely delicious!


Corn Ravioli in Cream Sauce


  • 6 tablespoons butter
  • 1 tablespoon chopped cilantro
  • healthy squeeze of fresh lime juice
  • 2 ears sweet corn, shucked and cut from the cob
  • 3 tablespoons minced red bell peppers
  • 3 tablespoons diced sweet onion
  • 1 1/2 cups heavy cream
  • 1 pinch fresh ground nutmeg
  • 6 ounces ricotta cheese
  • 6 ounces cream cheese
  • 1 (8 ounce) package wonton wrappers
  • 2 egg yolks, beaten
  • 3 tablespoons grated or shaved Parmesan cheese


Let all ingredients come to room temperature.  Sprinkle a baking sheet with flour to rest your ravioli on.  Bring a large pot of salted water to boil.

In a small bowl, combine butter with cilantro and a squeeze of fresh lime juice.  Heat a large saute pan over medium heat and melt butter mixture.  Saute corn, red pepper, and onion until onion is translucent and the corn has released some of its sugars, about 5 minutes.

Stir in 1/4 cup of the heavy cream and reduce by half; set aside to cool.

Once cooled, use a fork to smash the mixture up a bit, then stir in the nutmeg, ricotta, and cream cheeses.

On a work surface, line up 3 wonton wrappers, place 1 1/2 teaspoon of the filling in the center, brush exposed edges of wrapper with beaten egg yolk, then carefully place a second wrapper on top and securely seal edges.  Be sure to remove any air pockets.  If you have a fancy edged cutter, you can trim the edges to make pretty, but this is entirely optional.  Place on the prepared baking sheet and continue with remaining wrappers and filling.

Make the sauce in a clean saute pan.  Melt remaining butter mixture over medium high heat and let begin to brown.  Stir in remaining cream and reduce until thickened.  Season with salt and pepper.

Meanwhile, add raviolis, a few at a time, to boiling water.  Let cook until they rise to the surface, about 2 minutes.  Carefully remove with a slotted spoon or skimmer and let drain.

Serve raviolis with cream sauce and garnish with freshly grated or shaved Parmesan cheese.

6-8 servings

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