Thursday, October 11, 2007

Crab Ravioli with Sweet Corn Hash

Sometimes you're just too tired to cook an elaborate meal. After a long tiring day at work this week I searched my fridge and freezer for dinner. I spotted some beautiful house-made crab ravioli from my favorite Italian deli Delaurentis. Whenever I go there I stock up on their pastas for those quick meals after a long day of work. They freeze well and are perfect for days like this. Delicious fresh spinach pasta stuffed with lots of crab and ricotta. Earlier this week at the farmers market I bought some beautiful organic sweet white corn. I decided to make a quick sweet corn hash by blanching some fresh shucked white corn for 10 minutes and then sauteing them with a little diced bacon, shallots, garlic, onion, and spinach. I topped off the ravioli with a little sage butter. I think the sweet corn hash would go perfect with almost anything. It's such an easy dish to make you should try it with a pork chop or some soft shelled crab or whatever you fancy.

Sweet Corn Hash

4 ears of fresh sweet corn, shucked/cut off the cob
1/2 lb bacon, small diced
1 shallot, minced
2 cloves garlic, minced
1 red onion, small diced
1 cup, tightly packed spinach
kosher salt and fresh cracked black pepper
1/2 Tbsp butter

Blanch the corn kernels in simmering salted water for 10 minutes. Drain.

In a saute pan over medium heat cook the bacon in the butter until some the fat renders. Add the shallot, garlic and onion and saute for 4 minutes. Add the corn and spinach and toss until the spinach is wilted. Season with salt and pepper. Serve hot with crab ravioli, pork chops, chicken, fish, anything you like.

1 comment:

Chef JP said...

Really enjoyed the Sweet Corn Hash--I will mention it in my weekly food blog round-up.