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Recipe: Crispy Corn Raviolis with Light Basil Pesto

Making ravioli can be a tedious process when you’re making the dough.   I prefer to use wonton wrappers to reduce the time it takes and the number of steps.  Using fresh corn and basil when they’re in season (or right now, when the corn is going out of season) is the best time to make this dish.  The crispiness of the outside of these raviolis lends itself well to a light pesto.  By using low fat dairy, the amount of fat in this recipe is significantly reduced, making it healthy and filling.  Plus, it is packed with tons B vitamins from the corn.

Tip: If you want to cut more calories or more time cooking, bake the wontons for 8-10 minutes in a muffin tin and spoon the filling into the wonton cups (see image).

Crispy Corn Raviolis with Basil Pesto

Serves 8

  • 1 package wonton wrappers
  • ½ sweet onion, diced
  • 3 ears fresh corn, cut off the cob
  • 1-2 tablespoons heavy cream
  • ¼ cup 1% milk
  • 2 ounces part-skim ricotta cheese
  • 2 ounces low fat cream cheese
  • 2 handfuls fresh basil
  • ¼ cup parmesan cheese
  • 2/3 cup chicken or vegetable stock
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped walnuts
  • 1 egg
  • salt and pepper to taste

Preheat oven to 375°F.  Heat oil in a large saucepan over medium heat and add the onion.  Sauté  for about 5-7 minutes and add one of the cloves of garlic; sauté for another 2-3 minutes.  Add the corn and stir well.  When the corn begins to turn more vibrant, add the cream, milk, half the basil, salt and pepper.  Allow to simmer until reduced by half.  Remove from heat and let cool.

Once the mixture is cooled, partially blend with an immersion blender (or in a food processor).   I like to leave some of the corn whole, but you can blend it as much as you want.  Stir in the cream cheese and ricotta cheese.

In a small bowl, beat the egg with 1-2 tablespoons of water.  Take one wonton wrapper, add a teaspoon of filling to the middle and brush the edges with egg.  Place a second wonton wrapper on top, press the edges down with a fork, being careful to remove all air inside the ravioli.  Repeat with all of the wonton wrappers.  Set each on a baking sheet and spray lightly with oil.  Bake for about 10 minutes or until raviolis are lightly browned.

In food processor, combine the chicken stock, remaining garlic, remaining basil, parmesan cheese and walnuts.  Blend until smooth.

342 calories ∣ 90 calories from fat ∣ 10 g fat ∣ 4 g saturated fat ∣ 51 g carbs ∣ 3 g fiber ∣ 13 g protein ∣ Excellent source of Vitamin K ∣ Thiamin ∣ Niacin ∣ Manganese

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2 Comments to "Recipe: Crispy Corn Raviolis with Light Basil Pesto"

  1. Jimmy says:

    This looks awesome. I think I’m going to try to make it this weekend…

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