Homemade Creamed Corn Pasta with Fried Herbs

It’s no surprise that Big Guy and I love to spend time together in the kitchen.  And sometimes we take a “simple” recipe and turn it into quite the adventure.  But the truth is, it’s almost always worth the time, the effort and the mess.  A recipe for creamed corn pasta peaked both of our interest due to all the corn that we have stashed in the freezer.  But we couldn’t just use store bought pasta – oh, no – we had to make our own.

The pasta came together rather “easy” this time around (there was one pasta episode where we almost gave up completely and a voice or two was raised – not naming names).  And while Big Guy was making our noodles, I spent a little time making the creamed corn portion of the dish.  When I hear “creamed corn” I can’t help but think of my grandmother, Mimi, and her creamed corn.  It’s simply one of my favorite side dishes and I remember looking forward to it at all holiday gatherings.  To make this version of creamed corn, fresh corn is cooked in butter until caramelized, about 5-8 minutes.  Once the corn is lightly browned, add in the fresh thyme, garlic and crushed red pepper flakes.  Then add in the milk (I used 2%) and allow the mixture to simmer.  At this point, I reduced the heat to low and allowed it to hang out while we finished up the pasta.  I ended up adding a little more milk to thin it out.  Finally, add in the cooked pasta and the parmesan along with some of the salted cooking water.  I added a good 1/2 cup or more of cooking water to get the consistency I wanted – it’s going to depend on your pasta.

The plate of pasta was topped with fried herbs (thyme and basil) and then I finished our plates with a little lemon zest.  That was a very good idea.

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Absolutely incredible.

We were blown away by this dish.  Such simple ingredients became an absolute stunner of a dinner with a little love and a little mess.

 

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Roasted Beet Ravioli with Goat Cheese and Herbs

First of all, I am 100% aware that most of you will never recreate this date night dinner at home.

BUT my hope is that perhaps we can make homemade pasta together sometime or you’ll come over and let me make it for you.

Consider that an open invitation.

Big Guy and I have had homemade pasta on the mind lately and when I saw this gorgeous roasted beet ravioli, I knew it was the one.  And too be completely honest, it wasn’t all that difficult though we did learn a few lessons.

The dough is a simple mix of flour, eggs, a little salt and beet puree (nothing fancy – just roasted beets whirled in the food processor).  Once the dough was made, Big Guy took over with rolling the pasta.

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The key to not having red hands at the end of it all is to wear gloves.

The ravioli were stuffed with a goat cheese mixture of whole milk ricotta, goat cheese, thyme, chives, garlic and a little salt.

The first two lessons:  roll the dough a little thinner and use more filling.  Next time we want our ratio of dough to filling to be more equal.

Once the ravioli are formed, all that need is a quick dip in the hot tub (boiling salted water) to cook.  Fresh, homemade pasta takes only a few minutes to cook.

After they were cooked through, the raviolis were topped with browned butter and more herbs.

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There is nothing better than a bowl of homemade pasta, stuffed with cheese and then drowned in brown butter.

Am I right, or am I right?

And while the process is a little time consuming, we love being in the kitchen together.  Especially sharing a bottle of wine and laughs.

But don’t think that the “homemade pasta” obsession is gone…we’re ready for our next pasta night in!