A number of things have been happening lately.
1643: times strangers and friends alike have told me how much I look like Ellie From Masterchef
0: times I have agreed with them
3: hours worked in the office last sunny Sunday afternoon (thumbs down)
3: number of texts Alice has sent me asking if i'm nearly home from work so we can open the wine
15: jealous frowns at my computer looking at pictures of my sister's holiday in Europe
1: tub of Double Cream Jasmin Body Butter bought back from boyfriend's travels
2: smooth legs as a result!
0: whales seen on the walk from Bondi beach to Bronte, not even a flipper!
64: Bowral lemons piled into giant bowls on our kitchen table
700: grams of lemon curd sorbet made with said lemons
5: minutes until you should run off and make this.
This pasta was inspired by the lunch that my friend Kate from work concocts every once in a while. She buys a salad from the cafe in the office lobby, buys a couple of corn cobs, steams them in the microwave and adds the kernels to the salad with spoons of soft goats cheese. She's a smart lady that Kate!
The flavours are bold and punchy and really need nothing more than some browned butter, some fresh thyme and a shower of freshly grated Parmesan to serve.
Corn and Goats Cheese Ravioli
adapted from Miss Kate McInerney's lunchbox
We've made ravioli before over HERE so just follow the same method to make the pasta, then substitute this filling into the recipe. Easy. As. Pie.
1 corn cob
150g plain soft goats cheese (I like Meredith Dairy Plain Chevre)
3 sprigs fresh thyme, leaves picked.
fresh black pepper
To make the filling, place the corn on the cob in a pot of salted, rapidly boiling water, and boil for 3-4 minutes or until bright yellow and tender. Remove from the water and let cool for 10 minutes. Slice of the corn kernels with a sharp knife, and place into a medium bowl with the goats cheese and thyme. Using a bar mix, or stick mixer, pulse the mixture a couple of times so about half of the corn kernels break down, and the other half are left whole. Mix with a wooden spoon until all ingredients are well combined. Taste and season with black pepper, you won't need any salt because the goats cheese is salty enough.
Roll out two sheets of thin pasta and place spoonfuls of the corn and goats cheese mixture about 1.5 inches apart on one piece of the rolled pasta. Wet your fingers in a small bowl of water and wet the area around the corn and cheese, so the top layer of pasta will stick. Gently lay the second sheet of pasta over the top and seal the ravioli by pressing down with your fingers, making sure there are no air bubbles. Cut out using a ravioli cutter, or a pizza slicer.
Place ravioli on a single layer on a lined and lightly floured baking sheet, and place in the freezer immediately.
When you are ready to eat, boil a large pot of water and salt it generously. When the water is boiling rapidly, add the ravioli (gently). When they start to float (5-6 minutes) they are ready, remove gently with a slotted spoon.
Meanwhile, melt a generous knob of butter in a frying pan and add a sprinkle of fresh thyme leaves. Cook the butter for about 5 minutes or until it starts to foam and brown. When it is ready, add the pasta and toss until they are coated. Serve with grated Parmesan and a drizzle of olive oil.