Ravioli with Corn Purée and Chives
Ingredients
For the Pasta
- 1 lb. Trader Joe's Goat Cheese & Caramelized Onion Ravioli or another ravioli of your choice
- Kosher salt for pasta water
For the Butter Sauce
- 3 tbsp salted butter
- 1 cup pasta water, reserved
ForFinishing & Serving
- High-quality fruity olive oil for drizzling over the finished plate
- 2 – 3 tbsp fresh chives, finely chopped or to taste
- Prepared Silky Corn Purée see Silky Corn Purée recipe; make this first and keep warm
- Chili flakes to taste
Equipment
- Large pot for boiling pasta at least 4–5 quarts; ravioli need room to move freely, or they stick together and tear
- Wide skillet or sauté pan, 10–12 inches wide enough that the ravioli sit in a single layer when tossing; a pan that is too small crowds the pasta and makes tossing difficult
- Heatproof measuring cup or ladle for reserving pasta water set it out before you cook so you do not forget
- Spider strainer or slotted spoon for transferring ravioli draining into a colander risks the ravioli tearing from the weight and jostling; transferring with a spider is gentler
Directions
- Prepare the Silky Corn Purée before starting the pasta. Recipe above. It takes 10–15 minutes and holds well on low heat or in the blender with the lid on. Having it ready and warm means you can plate immediately when the ravioli is done — ravioli does not wait well. Save the water from boiling the corn to boil the pasta in.
- Add the ravioli to the boiling water. Fresh ravioli cooks quickly — 3 to 4 minutes is usually sufficient. They are done when they float to the surface, and the pasta looks slightly translucent and feels tender when you press the edge between your fingers. Do not overcook; overcooked ravioli becomes puffy, soft, and prone to tearing. Reserve 1 cup of pasta water.
- While the ravioli is cooking, set a wide skillet over medium heat. Add the butter and let it melt, swirling the pan occasionally.
- Transfer the cooked ravioli to the butter sauce using a spider strainer or slotted spoon directly into the pan rather than pouring into a colander; this is gentler and preserves the filling without the ravioli bumping against each other. You will naturally transfer pasta water with the ravioli. When you're done transferring the ravioli, assess if you need to add more pasta water. Sauce should be glossy and buttery.
- Spoon 3–4 tablespoons of warm corn purée onto the center of each plate and spread into a wide swooping circle using the back of the spoon. Arrange 4–5 ravioli on top of the purée, slightly overlapping or fanned. Drizzle generously with high-quality olive oil. Scatter the chopped chives over the top. Finish with a pinch of flaky salt and a crack of black pepper. Serve immediately.
Cut the butter into 3 separate tablespoon-sized pieces before you start — this helps it melt evenly and gives you more control over the emulsification.