|Presenting: Corn Ravioli with Herb Cream Sauce|
I hadn't pulled out my Atlas pasta machine since I made my spinach fettuccine dish this past March and I was itching to make some ravioli. So on a recent Sunday morning, a quick google search yielded this corn ravioli dish from Lindsay at Love & Olive Oil which was perfect timing because I remembered Mrs. Stuntman had brought home some fresh corn from the supermarket a few evenings prior.
I decided to use this dish for my Presenting: series because I have demonstrated ravioli here several times in the past and I didn't need to adapt Lindsay's recipe very much. However, I used my go-to pasta dough recipe which is from page 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer because I have found Chef Burrell's ratio of wet ingredients to dry ingredients work well for me and I accidentally omitted the heavy cream from my filling only because I forgot to add it. As I reviewed the recipe, I was a little skeptical over the sauce because of the method used, however I couldn't have been more wrong. Mrs. Stuntman was delighted by the balance of flavors in the dish because the wine provided a savory flavor to balance out the sweet corn filling. It was so good that I prepared the dish again later in the week with the leftover ravioli I made.
Finally, I saw the new movie The Hundred-Foot Journey starring Helen Mirren and Om Puri this past weekend. The word I would use to describe it is charming and recommend seeing it. It held my 6-year-old daughter's attention and there was nothing in the movie that forced me to cover her eyes and/or ears yet the plot still entertained.