Sweet Corn & Mascarpone Homemade Ravioli with shaved Zucchini Squash

By KDCooks

Ingredients

• Corn Filling:
• 3 3 1/4 cups + 1/4 cup frozen sweet white corn, thawed
• ~1TB heavy cream
• 2 2 2 cloves garlic minced
• 1/4- 1/2 1/4- 1/2 1/2 cup Mascarpone cheese
• 1 1 1 cup parmesan/romano grated cheese
• 1 1 1 lemon, zested
• salt & pepper
• basil, chopped
• For Squash:
• 1 1 1 small zucchini
• 1 1 1 small yellow squash
• 1/4 1/4 1/4 cup reserved corn
• 1 1 1 ounce goat cheese
• Lemon-Basil Vinaigrette (recipe below)

Preparation

Step 1

In a food processor, blend 3 cups corn, cream and garlic until chunky. Add the mascarpone, Parm Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.

Fill ravioli with corn filling. Bring water to a boil and cook ravioli for 3-4 minutes. drain.


With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle). Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels. Drizzle with vinaigrette. Add ravioli and mix gently.