Southwest Style Raviolis with Sweet Corn Salsa
Part Two of Side Trip
Becky told me, “You’ll want to use these right away.” as she handed me the flat box of seconds. Not your pretty firsts, but nearly five pounds of assorted gnarly shapes and colors ranging from yellow to red to chocolate, some ready to burst from their skins. Time was ticking as the box of heirloom tomatoes sat nestled in the back seat. The miles flew by, lengthening the distance between the farm and my table.
Arriving home well after a reasonable dinner hour any thought of time consuming creative cookery flew out the window. Simple Caprese salad would do for now, slicing thick juicy slices and indulging on fresh mozzarella, olive oil and basil. The rest of the box had to wait a bit longer, and then there was work. Whatever I was to concoct needed to be fast and tasty for a mid-week meal.
Shopping late and perusing the fresh pasta section I noticed a new product, SuperFood Raviolis made with spinach pasta and filled with cheese and kale. Pretty green, assertive flavors and freshly made hit the hallmarks I was seeking. New-to-me and a quick meal.
I chose to let the summer flavors of gazpacho, southwest peppers and corn inspired me with a quickly prepared fresh tomato sauce with roasted cumin and cayenne to nestle the vibrant green raviolis, topping with a fresh corn salsa with cubes of Manchego cheese. A little Spanish, a little Southwest, a lot delicious.
- 1 quart fresh tomato puree (from about 2 pounds tomatoes, peeled and seeded)
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- ½ teaspoon ground roasted cumin
- ⅛ teaspoon ground cayenne pepper or pinch red chili flakes
- ¼ teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon sherry vinegar
- Peel and seed fresh tomatoes, and process through a food mill or cone shaped colander. I used a variety of roma and heirlooms in yellow, red, orange colors for a beautiful result
- Pour olive oil in medium sized saucepan and heat over medium.
- Add shallots and garlic and cook until softened and
- pour in the tomato puree and bring to a low boil.
- Add spices and vinegar, lower heat and cook until thickened, about 15 minutes.
- Taste and adjust spices, salt to your liking.
Sweet Corn Salsa
Makes: 2 ½ cups
Prep Time: 15 minutes
Chill Time: 1 hour
1 ½ cups fresh cooked corn kernels (cut off the cob)
¼ cup diced cucumber
⅛ cup diced green bell pepper
⅛ cup diced red bell pepper
1 tablespoon diced jalapeno chili pepper
⅛ cup diced red onion
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 teaspoons sherry vinegar
1 tablespoon olive oil
¼ cup small diced Manchego Cheese
Combine ingredients in medium bowl except for cheese and let chill in the refrigerator for an hour before serving to meld flavors. Add cheese just before serving.
You may often see this bowl in my food shots, as it is a favorite of mine. Sweet scalloped edges, creamy color and the fact that it was my Grandmother’s. You see, her house burned to the ground in 1964 and she lost just about everything except a few photos, and a canary. As she rebuilt her life, friends and strangers gave her the basics to get started, this bowl was one such donation. She used this often and when I touch it, fill it with salad, soup or vegetables we connect once more. Call me sentimental and perhaps I hold onto things far too much, but this bowl is my treasure.