Sweet Corn Ravioli with Pancetta and Tarragon Breadcrumbs
Am I ever milking these last few weeks of fresh local sweet corn! Here it is transformed into a vibrant sauce for prepared cheese ravioli -- and features the unexpected warm flavors from curry. Topped with salty pancetta and tarragon breadcrumbs and a few grates of lemon zest, this sweet corn ravioli is the perfect dish to bridge seasons -- or any season at that.
Ingredients
- 20 ounces of cheese/ricotta ravioli cooked according to package directions
- 4 ounces pancetta
- ¾ cup chopped shallots
- 2 cloves chopped garlic
- 2 cups sweet corn kernels plus scrapings from corn cob reserved (about 3 cobs)*
- 1½ tablespoons vadouvan or curry powder
- 1 cup whole milk
- 1 cup chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- pinch of cayenne pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Tarragon Breadcrumbs (recipe follows0
- lemon zest
Tarragon and Citrus Breadcrumbs
- 1-½ cups torn up day-old French bread or coarse bread
- 1 garlic clove minced
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- pinch of red pepper flakes
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard optional
- ½ teaspoon kosher salt
- pepper to taste
Instructions
- Prepare pasta according to package directions. Reserve 1 cup pasta water.
- In a large sauté pan over medium heat, sauté pancetta until lightly browned. Remove to a paper towel. Drain all but 1 tablespoon fat.
- To the same skillet over medium heat, sauté shallots until soft. Add the garlic and sauté for one minute. Add the corn and curry powder. Continue to sauté until corn is tender.
- Stir in milk, chicken stock, reserved corn milk*, salt and peppers. Bring mixture to a simmer, until thickened. Remove ½ cup of the mixture and reserve.
- Transfer skillet contents to a blender. Purée until smooth. Stir in the reserved corn mixture.
- Toss with ravioli. Serve topped with tarragon breadcrumbs, pancetta and a few gratings of lemon zest.
- Prepare tarragon breadcrumbs: In a food processor or blender, pulse the first four ingredients. With the machine running add the olive oil and Dijon mustard until combined and coarse breadcrumbs form. Season with salt and pepper.
- Transfer the breadcrumbs to a medium skillet set over medium heat and toast until lightly toasted. Store in a covered container for up to 2 weeks.