Roasted Poblano and Creamed Corn Ravioli

Roasted Poblano and Creamed Corn Ravioli

Corn – it’s just cool. It’s like the Kenickie of the vegetable family. Speaking of Kenickie, can we take a minute to talk about how excited I am about the live-action Grease special??? I still have that Sound of Music thing on my DVR. Still haven’t gotten around to watching that. Don’t think I ever will. But this is different. This is Grease. This is one of the greatest movie musicals of all time. Just bring back Stockard Channing and I’ll be happy. Otherwise, you’re cruisin’ for a bruisin’ baby.

Roasted Poblano and Creamed Corn Ravioli Corn season is my favorite season and it makes me feel all warm and happy inside. I’m also becoming quite the pasta maker. Especially ravioli. These little beauties are filled with a mixture of fresh ricotta cheese, charred and roasted poblano chiles, and sweet summer corn. These ravioli are fresh and unique, so give them a try!

Roasted Poblano and Creamed Corn Ravioli
Prep time
Cook time
Total time
Handmade ravioli with a creamy corn, charred poblano chile, and fresh ricotta filling.
Yield: Serves 4 to 6
  • 2 cups all-purpose flour
  • 2 large eggs
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • 1 large poblano chile
  • 2 ears of fresh corn, kernels removed
  • ½ cup whole-milk ricotta cheese
  • 1 tablespoon heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup dry white wine
  • ½ stick unsalted butter, diced
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped cilantro leaves
  1. Combine the flour, eggs, olive oil, and salt in the bowl of a food processor and blend until the dough begins to come together. If the dough is too dry, add water 1 tablespoon at a time.
  2. Place the dough on a lightly floured work surface and knead until the dough comes together completely. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour before rolling.
  1. Preheat the broiler. Place the poblano chile on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chils occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chile, remove the seeds, and roughly chop.
  2. Combine the poblano chiles, corn, ricotta cheese, heavy cream, salt, pepper, and nutmeg in the bowl of a food processor and blend until smooth.
  3. Divide the pasta dough in quarters and put each piece through a pasta machine a few times, rolling into very thin slices. Place one sheet of pasta on a lightly floured work surface. Drop heaping teaspoons of the filling along the dough, leaving 1-inch of space in between. You should have two rows of 20 to 22 scoops of filling. Lightly moisten the edges of the dough and areas around the filling with water. Layer another sheet of pasta on top and gently press around each spoonful of filling to seal the ravioli. Using a pizza cutter, cut between each ravioli, trimming the edges as needed to make even squares. Repeat with the remaining pasta sheets and filling.
  4. Bring a large pot of salted water to a gentle boil. Working in batches, add the ravioli and cook for 4 to 5 minutes, until the ravioli float to the top. Using a slotted spoon, transfer the ravioli to a serving platter.
  1. Meanwhile, heat the wine in a small saucepan over medium heat. Bring to a simmer and cook for 1 to 2 minutes, until slightly reduced. Add the butter and cream and cook for 3 to 4 minutes, whisking until slightly thickened. Remove from the heat and stir in the cilantro. Spoon the sauce over the ravioli and serve.




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