Roasted Poblano and Sweet Creamed Corn Ravioli

May 27, 2014
4 Ratings
  • Serves 4 to 6
Author Notes

Handmade ravioli with a creamy corn, charred poblano chile, and fresh ricotta filling. —Riley Wofford

What You'll Need
  • Ravioli:
  • 1 large poblano chile
  • 2 ears of fresh corn, kernels removed
  • 1/2 cup whole-milk ricotta cheese
  • 1 tablespoon heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 pound fresh pasta sheets
  • Sauce:
  • 1/2 cup dry white wine
  • 1/2 stick unsalted butter, diced
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped cilantro leaves
  1. Ravioli:
  2. Preheat the broiler. Place the poblano chile on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chile 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.
  3. Combine the poblano chile, corn, ricotta cheese, heavy cream, salt, pepper, and nutmeg in the bowl of a food processor and blend until smooth. Place half the sheets of pasta on a lightly floured work surface. Drop heaping teaspoons of the filling along the dough, leaving 1-inch of space in between. 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. Decorate the edges with the tines of a fork, if desired. Repeat with the remaining pasta sheets and filling.
  4. Bring a large pot of salted water to a 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. Sauce:
  2. 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.

See what other Food52ers are saying.

  • Debra Casey
    Debra Casey
  • Riley Wofford
    Riley Wofford
  • Pat Ivers
    Pat Ivers

3 Reviews

Debra C. March 3, 2015
This is something I really want to make as the flavors are my favorites. Do have a recommendation for a sauce for this? I'm not good in that area...I'm thinking maybe a brown butter sauce? But would love to hear what you think.

Thank you.
Riley W. March 4, 2015
There's a white wine cream sauce included in the recipe, but a brown butter sauce would be good too!
Pat I. January 1, 2021
The sauce as written was inedible. I tried twice and d had to throw it out.