Jun 24, 2020

Elote-Style Sweet Corn Ravioli in Chili Butter Sauce

Prep Time: 1 hr
Cook Time: 10 mins
This summery recipe combines the delicious flavors of grilled Mexican street corn, elote, into ravioli.

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Elote-Style Sweet Corn Ravioli in Chili Butter Sauce

This summery recipe combines the delicious flavors of grilled Mexican street corn, elote, into ravioli. The filling is made from charred corn kernels blended together with queso fresco, a soft Mexican cheese.

The ravioli are served in a chili butter sauce topped by additional queso fresco lime zest and cilantro. Any uncooked ravioli can be dusted with semolina or cornmeal and frozen until ready to use. Don’t refrigerate the ravioli or they can become mushy and fall apart when cooked.

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I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.

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sweet corn filled ravioli in a grey bowl topped with cheese and cilantro
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Prep Time 1 hr
Cook Time 10 mins
Serves 4


For the sweet corn ravioli:

  • 3 tablespoons extra-virgin olive oil, divided
  • 5 ears bi-color corn, kernels cut from cobs
  • 2 eggs divided
  • 1 cup crumbled queso fresco
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 pound fresh pasta dough, homemade or store-bought
  • Semolina flour, as needed

For the chili butter sauce:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 cup dry white wine
  • 8 tablespoons unsalted butter
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne powder

For serving:

  • ¼ cup crumbled queso fresco
  • 1 teaspoon lime zest
  • Handful cilantro leaves


For the sweet corn ravioli:

  • Heat a large cast-iron pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the corn and cook until slightly charred, stirring occasionally, about 3 to 5 minutes. Remove and set aside. Reserve 1 cup of the kernels for serving.
  • Add the rest of the corn to a food processor with 1 egg and queso fresco, pulsing until creamy. Season to taste with salt and pepper. Cover and refrigerate until ready to use. The filling can be made ahead of time and frozen until ready to use for up to 1 month.
  • Cut the dough into 4 equal pieces and cover with plastic wrap. Dust a clean surface with semolina flour (or cornmeal) and working one piece at a time, flatten the dough into a 5-inch by 4-inch oval. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine again. Continue to roll the dough through the machine, reducing the setting to narrower settings each time until it is 1/16-inch thick. You should be able to see your hand through the dough.
  • Cut the sheet in half crosswise. Starting one inch from the short edge, spoon 1 tablespoon of the corn filling down the length of the dough spacing them about 1” apart. In a small bowl whisk together the remaining egg with 1 tablespoon of water.
  • Brush the filling with the egg wash and cover with the second piece of the dough, pressing around each round so no extra air remains. Use a sharp knife to cut the ravioli into 2” inch squares. Cover with plastic wrap until ready to use. Repeat with the remaining dough and filling.
  • Bring a large pot of water to a boil, add the ravioli and cook until the ravioli rises to the top and are al dente, about 3 minutes. Drain then toss with the remaining olive oil and set aside.

For the chili butter sauce:

  • Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the shallots and sauté until tender, about 3 minutes.
  • Add the wine and cook until reduced by half. Add the butter one tablespoon at a time, whisking to combine. Whisk in the chili powder and cayenne.

For serving:

  • Divide ravioli among plates and drizzle with the chili butter sauce. Top with the remaining charred corn, queso fresco, lime zest and cilantro.



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