Char-grilled Summer Corn & Mascarpone Ravioli Recipe
Sautéed asparagus, garlic flash fried corn, roasted red pepper cream
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Ingredients
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Ravioli and Filling
Method
Preparation and Cooking
- 1
Prepare the Corn
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the fresh corn kernels. Sauté for about 3-4 minutes until they are slightly charred. Set aside.
- 2
Cook the Asparagus
In the same skillet, add another tablespoon of olive oil. Add the asparagus pieces and minced garlic, cooking for about 5 minutes until the asparagus is tender yet crisp. Season with salt and pepper. Set aside.
- 3
Make the Cream Sauce
In a blender, combine the roasted red pepper and a splash of water. Blend until smooth. Pour into a saucepan and heat over low until warmed through.
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually around 3-5 minutes for fresh ravioli). Drain and set aside.
- 5
Combine Ingredients
In a large bowl, gently toss the cooked ravioli with the sautéed asparagus, charred corn, and mascarpone cheese until well combined.
- 6
Serve
Plate the ravioli mixture and drizzle the roasted red pepper cream over the top. Garnish with grated Parmesan cheese before serving.