Corn ravioli in creamy sauce

I haven't reach the make-your-own-pasta time yet and if you can't really get the correct thickness for the pasta, the filling wouldn't cook properly. So, I was intent on looking for the ways to make my life easier AND get to eat ravioli at the same time. I found Guy's recipe and later I found out Ree Drummond also used the same way to make it.

Corn ravioli in creamy sauce

1 ear fresh sweet corn, shucked and removed from the cob
5 tbsp red bell pepper, minced
3 tbsp sweet onion, diced
Freshly cracked black pepper
1 tbsp vegetable oil
1/2 cup heavy cream
Pinch of nutmeg
3 oz smooth tofu, room temperature
3 oz cream cheese, room temperature
1 package wonton wrappers
Water, as needed
2 jalapeno chiles, deseeded and chopped
2 tbsp unsalted butter

1. Heat up oil in a saute pan, add in corn, 3 tbsp of red pepper and onions. Saute until onion is translucent and corn has released some of its sugars.
2. Add in a couple of twists of black pepper. Add in 2 tbsp of heavy cream and reduce by half. Set aside to cool. When cool, smash up a bit with a fork, stir in tofu and cream cheese.
3. Place wonton wrappers down and in the center of each, place 1 tsp filling. Brush exposed wrapper with water, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
4. When finished, boil water and gently add ravioli a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
5. For sauce: In clean saute pan, melt the butter. Add in remaining red pepper and jalapeno chiles. Saute for a while until butter is just very lightly browning. Add in remaining cream and reduce to thicken. Add salt and pepper to taste, serve over ravioli immediately.

Original recipe by Guy Fieri.

Roasted red pepper pasta

Roasted vegetables are like a treat. Try roasting your vegetables today, and you would make any excuse to have them everyday from then on. Now, roasted peppers are the best. They get this smoky aroma enveloping them, and I am inhaling it right now. Yeah, it's stuck on my hands after I worked with them just now. Not that I am complaining, though.

Roasted red pepper pasta.

2 whole red pepper
2 tbsp olive oil
1/2 whole medium onion, diced finely
3 cloves garlic, minced
1 cup vegetable broth
1/2 tsp salt
Freshly ground black pepper
1/2 cup plain yoghurt
Flat leaf parsley, chopped finely
1/2 pound pasta : Penne

 1. Roast red peppers and cover with cling wrap to allow to sweat.

2. Peel the charred skins from the peppers, then remove seeds. Puree peppers. Set aside.
 

I did not wash the roasted pepper skin to keep all the goodness, like Ree said. All I did was peel them and scraped the black parts.

3. Cook pasta in salted water for 8-12 minutes until al dente.
4.In a skillet over medium heat, drizzle in olive oil. Add diced onion and garlic and saute for 2-3 minutes until soft. Pour in pepper puree and stir together. 
5. Add broth, salt and pepper and stir. Pour in yoghurt and stir to combine.
6. Drain the pasta and add it to the skillet. Stir to coat pasta and top with chopped parsley.


Original recipe by Ree Drummond.

 p/s: I learned something new today. Penne is the plural form of Italian penna. The word penna was derived from Latin penna (feather or quill). Source: Wikipedia.