Title: Summer Succotash Ravioli with a Delicate Butter Sauce
Introduction:
This innovative recipe transforms the beloved summer dish, succotash, into delectable ravioli served in a buttery sauce. By using wonton wrappers instead of handmade pasta, you can achieve delicate and slightly translucent ravioli with minimal effort. If you can’t find fresh lima beans, frozen ones work perfectly. Serve this dish as a light first course or as a main course with a salad and bread. Plus, you can make the filling ahead of time and freeze it for up to three months.
Recipe:
Ingredients (Serves 6-8):
For the Ravioli Filling:
– Corn on the cob (2 ears)
– Olive oil (2 tablespoons)
– Onion, finely chopped (1 medium-sized)
– Bell pepper, diced (1 medium-sized)
– Garlic cloves, minced (2)
– Lima beans (1 1/2 cups, fresh or frozen)
– Water (1/2 cup)
– Salt and pepper to taste
– Cream cheese (1/2 cup)
For the Sauce:
– Butter (4 tablespoons)
– Cherry tomatoes (1 1/2 cups, halved)
– Fresh basil, chopped (1/4 cup)
– Lemon zest (1 teaspoon)
– Lemon juice (1 tablespoon)
– Salt and a pinch of sugar to taste
For the Ravioli:
– Wonton wrappers
– Water
Instructions:
Step 1: Prepare the Ravioli Filling
– Microwave the corn on the cob in their husks for 5 to 7 minutes until hot.
– Let the corn cool slightly and then remove the kernels.
– In a large skillet, heat the olive oil over medium-high heat.
– Add the onion, bell pepper, and garlic. Sauté until tender for approximately 6 minutes.
– Stir in the corn, lima beans, water, salt, and pepper.
– Reduce heat to medium, cover, and cook until the beans are tender for 15 to 20 minutes.
– Transfer the mixture to a large bowl and let it cool completely.
– Stir in the cream cheese, taste, and adjust seasoning if necessary.
– Cover and place the filling in the freezer to firm up while you make the sauce. The filling should amount to approximately 3 1/4 cups.
Step 2: Prepare the Sauce
– Rinse and dry the skillet.
– Set it over medium heat, add the butter, and let it melt.
– Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they collapse and release their juices into the butter for around 5 minutes.
– Stir in the basil, lemon zest, lemon juice, salt, and a pinch of sugar if desired.
– Cover the sauce to keep it warm, yielding about 2 cups.
Step 3: Form and Cook the Ravioli
– Place a few wonton wrappers on a large baking sheet.
– Have a small dish of water and the cooled ravioli filling nearby.
– Spoon 1 tablespoon of filling onto the center of half of the wrappers.
– Dip a finger into the water and moisten the edges of the wrappers with filling.
– Place a second wrapper on top of each filled wrapper, pressing the edges together to seal the ravioli.
– Avoid trapping air bubbles inside.
– Repeat until you have used all the filling, resulting in approximately 32 ravioli.
– Fill a large pot with salted water and bring it to a boil.
– Reheat the sauce if necessary and keep it covered over low heat.
– Carefully transfer a few ravioli at a time, ensuring they are not overcrowded, and cook for approximately 3 minutes until they turn translucent.
– Use a slotted spoon to transfer the cooked ravioli to serving plates, placing 4 to 6 ravioli on each plate.
– Repeat until all the ravioli are cooked.
Step 4: Serve and Enjoy!
– Spoon the sauce over the ravioli on each plate.
– Sprinkle with additional chopped basil to garnish.
– Serve the succotash ravioli warm.
Storage and Nutrition Information:
– The ravioli filling can be made ahead and frozen for up to 3 months.
– Refrigerate any leftovers for up to 4 days.
– Any unused wonton wrappers can be refrozen and used later.
– Nutritional information per serving (4 ravioli plus 1/4 cup sauce, based on 8 servings): Calories 554, Carbohydrates 61g, Cholesterol 6mg, Fat 30g, Fiber 5g, Protein 12g, Saturated Fat 23g, Sodium 1014mg, Sugar 5g. Please note that this is an estimate based on available ingredients and preparation.
Recipe Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
