“This is my adaption, dividing the ingredients as necessary and offering some options. http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. FILLING: Melt 1 Tbsp butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars.
  2. Add in basil leaves and a couple of twists of black pepper. Add in heavy cream and nutmeg if using, and reduce by half. Set aside to cool.
  3. When cool, smash up a bit with a fork, stir in ricotta and cream cheese.
  4. WONTONS: Place wonton wrappers down (6 at a time work well) and in the center of each, place 1 1/2 tsp filling. Brush exposed wrapper edges with water then carefully place a second wrapper on top and seal the edges, making sure to get out any air bubbles. Set aside on floured baking sheet and continue to assemble.
  5. In a large pot, boil water, then reduce to a simmer and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. Toss with a little olive oil to keep seperated. (at this point, you can place them on a baking sheet and freeze them. They will keep about a month).
  6. SAUCE: In clean saute pan, melt butter and add in garlic, Saute' until garlic is soft, then add the basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with bacon bits and Parmesan.

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