Mushroom Ravioli with Corn, Swiss Chard, and Heirloom Tomatoes

 

I made the most amazing dinner this evening  and it all started with a package of Buitoni Wild Mushroom Angolotti.   The Angolotti (I call them Ravioli) are half moon shaped pasta filled with portabello and cremeni mushrooms and Grana Padana and Parmesan cheese and garlic.  Mmmm! 

A trip out to the Triad Farmer’s Market earlier today had me bringing home a bag of sweet corn (the guy was selling it out of the back of his truck…that’s how fresh it was), cucumbers (which didn’t end up in this dish but instead will be used for pickles), some beautiful heirloom tomatoes, and a gorgeous but small bouquet of flowers (which also did not end up in this dish).  :)  I decided to use as many vegetables as I could and come up with something new.   

 

The Swiss Chard came from my garden.

I will absolutely be making this again…and again…and again.

Here is what I did:

Mushroom Ravoli, Corn, Swiss Chard, and Heirloom Tomatoes

2 packages of Buitoni Wild Mushroom Angolotti

3 – 4 Tbsp. Olive Oil

3 garlic cloves, pressed or minced

5 or 6 Swiss Chard leaves, washed and sliced into strips

2 ears of fresh corn, cut the kernels off the cobs after boiling in water for about 5 minutes. 

1 – 2 Heirloom tomatoes, chopped

1/2 cup white wine

1/2 tsp. salt

1/4 tsp pepper

Parmesan Reggiano Cheese

Bring a large pot of water to a boil and cook the Wild Mushroom Angolotti according to the directions on the package (about 5 minutes).  Drain and set aside.  In a large skillet or pan over medium heat, add the olive oil and the garlic and saute but be careful not to burn the garlic.  Add in the Swiss Chard and stir till the chard starts to wilt.  Add in the corn kernels and the Angolotti/Ravoli.  Saute for about 2 minutes and add the white wine.  Let simmer another couple of minutes till the sauce thickens a little and every thing in the pan is nicely coated.  Add the heirloom tomatoes and the salt and pepper.  Top with the Parmesan Reggiano cheese.  I like to use a Microplane grater to grate the Parmesan. 

And here it is.  Absolutely fresh and delicious.  Now I think what put this over the top flavor wise was that I used  freshest ingredients I could find.  Of course you don’t have to use “heirloom” tomatoes but why not if you can get them?  The same with the fresh corn off the cob.  Would canned or frozen corn work?  Of course and that is probably what I will use when I make this in the winter time.  Do I have to use Reggiano?  No but the flavor is infinitely better than the stuff in the green shaker can if you do.  Why not take advantage of all the fresh and local produce available in your area when you can?   Buon Appetito!