Polenta Pasta with Corn Salad
Fresh pasta sheets wrapped around a creamy polenta filling and topped with a sweet, spicy, salty corn salad and a lot of cilantro is our definition of perfect fall food-- it can also be made with frozen corn to warm up the long nights in the winter.
Ingredients
4 sheets fresh pasta, 5 inches x 10 inches
1 cup polenta cooked
1 cup ricotta
2 eggs
10 oz kerneled corn
1/2 habanero pepper, finely diced
1 bunch cilantro, roughly chopped
olive oil
Method
- Blanch the pasta sheets until they are 80% cooked, about 3 minutes, and then chill in a cold water bath
- Combine the cooked polenta, ricotta, eggs, and several pinches of salt and black pepper to make a thick filling
- Blot the pasta sheets dry and spread the ricotta filling all over then roll up the pasta like a jelly roll-- I roll long way for more tube like portions, roll the short way for more layers
- Transfer the rolled tubes to refrigeration and chill at least 4 hours
- Slice the tubes in half and transfer to a buttered casserole (or oven proof) dish
- Heat oven to 400F
- Toss the kerneled corn with a glug of olive oil and roast the corn until caramelized
- Combine the roasted corn, diced habanero, chopped cilantro, and olive oil with a several pinches of salt and taste, adjusting seasoning as desired
- Bake the pasta, uncovered, to warm the filling, about 15 minutes
- Top with the corn salad and serve
