Ah, the final weeks of summer are upon us (I refuse to let Labor Day officially mark the end of summer – especially when temperatures are still in the high 80s and the humidity is still in full effect). Always a bittersweet time for me.
I adore the summer and all the lovely things that come with it, but I can’t help but get excited for fall each year. It might be my favorite season. I think I say that in spring, too, though?
There’s something exciting about milder temperatures, scarves, and pumpkin coffee (yes, I’m one of those people who gets obsessed with all things pumpkin this time of year. No shame). I get swept up in it all. This particular summer went by faster than normal, though. It was jam packed with activity and stress (along with lots of fun pregnancy milestones), and that always makes things go by fast. Now that Labor Day has come and gone, and school has officially started, I find myself grasping to these last few weeks of summer with desperation (despite my underlying excitement for fall). I’m not ready for it to be over! It’s all going by too fast.
To cope, I made some ravioli. A totally normal reaction, right? This ravioli is a celebration of summer’s bounty. Sweet summer corn, to be exact. I fill tender wonton skins with a sweet corn filling and then top it off with a smoky and slightly sweet chorizo pan sauce. Absolute heaven. Despite the strong flavor of chorizo, it doesn’t overpower the corn. In fact, it seems to ENHANCE its awesomeness. It’s another example of two ingredients that were just meant to be together.
You could definitely make this ravioli in the winter using frozen corn, but I think you’d be doing yourself a slight disservice. Get your hands on some fresh corn RIGHT NOW (it’ll be gone too before we know it) and make these for your family tonight. I insist.
The pumpkin spice lattes can wait.
Fresh Corn Ravioli with Chorizo Sauce (makes 4-6 servings)
For the Ravioli:
1 tablespoon butter
1 shallot, finely minced
1 teaspoon finely chopped fresh thyme
1½ cups fresh corn kernels
1 cup whole milk ricotta cheese
2 tablespoons sour cream
Egg wash, for brushing
For the Sauce:
1 tablespoon olive oil
2 shallots, finely minced
3 garlic cloves, finely minced
1 teaspoon paprika
1 cup chorizo sausage (removed from the casing)
½ cup white wine
1 tablespoon sugar
½ cup chicken stock
½ cup heavy cream
Finely chopped cilantro or parsley
Crumbled queso blanco cheese
For the Ravioli:
Melt the butter in a medium pan and add the shallot and thyme. Sauté until soft and translucent and then add in the corn. Cook for 5 minutes or until the corn is tender. Remove from heat and transfer to a mixing bowl. Allow to cool slightly and then fold in the ricotta, sour cream, and egg. Season with salt and pepper.
To form raviolis, lay out a few wonton wrappers at a time on a work surface and brush the edges with egg wash. Place a heaping teaspoon of the filling in the middle of each wrapper and fold the edges over to form a triangle, pressing to seal. Place formed ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Continue until all the ravioli have been formed.
For the Sauce: Sauté the shallots, garlic, and paprika in the oil over medium heat until soft. Add in the chorizo and render until crispy. Deglaze the pan with the wine and allow to cook until mostly evaporated. Add in the sugar and stock and simmer for 10 minutes. Right before serving, whisk in the heavy cream and check the sauce for seasonings. Keep warm.
Cook the ravioli in gently boiling, salted water (I find that a shallow saucepan works best for this) until they float to the top and are slightly translucent, about 2-3 minutes. Serve the ravioli topped with the chorizo sauce and garnished with herbs, cheese, and a wedge of lime.