Corn, Cheddar, and Sun-Dried Tomato Muffins - 12 Muffins 1/2 cups cake flour (not self-rising) 1 cup yellow cornmeal 1/2 tablespoons baking powder 1-1/2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces (1-1/2 cups) grated sharp white cheddar cheese 3/4 cup chopped rehydrated sun-dried tomatoes 1/2 cup thinly sliced scallions 1 1/2 cups warmed whole milk 6 ounces (1-1/2 sticks) unsalted butter, melted and cooled 1/3 cup vegetable oil 1 egg
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
Ricotta and Sun-Dried Tomato Ravioli For the filling: 1 1/2 cups water 1/2 cup sun-dried tomatoes 2 cups ricotta cheese Kosher salt
To prepare and serve the ravioli: One 12-ounce package wonton wrappers or homemade pasta dough Cornmeal or cornstarch 2 tablespoons olive oil Kosher salt pesto or marinara sauce, optional Parmesan cheese, optional
To prepare the filling, fill a small saucepan with the water and bring to a boil. Add the sun-dried tomatoes, cover the pot with a lid, and remove it from the heat. Let the tomatoes sit until softened, 6 to 12 minutes, depending on the tomatoes. Drain the tomatoes in a colander or with a slotted spoon.
Let older children help you roughly chop the sun-dried tomatoes. Mix the tomatoes and ricotta cheese in a small mixing bowl. Season the mixture with kosher salt to taste.
To fill and cook the ravioli using packaged dough, unwrap the wonton wrappers and remove about 8 sheets. (Note: Fresh pasta, including wonton dough, dries out quickly, so you will want to have your choice of filling ready at this time.) Cover the remaining squares with a cloth and reserve. Select a pastry cutter or cookie cutter 3 to 4 inches in diameter. Cut out the desired ravioli shapes. Place on a cookie sheet in pairs and cover with a towel. The wonton skins are now ready to be filled. To fill the ravioli using homemade dough, sprinkle some flour on a clean countertop or table. Cut the dough into quarters and form one of the quarters into a ball and set on the table. Wrap the others in plastic and set aside.
Using a floured rolling pin, begin rolling the dough very thin. When it is approximately 1/8-inch thick, you can begin to cut out shapes with cookie cutters. Cut the shapes close together to get the most impressions possible. Make sure to cut doubles of each shape, so you will have a top and bottom for each ravioli. Once you have used up the dough with shapes, fill as directed in the next step. Then repeat this step until all the dough has been rolled and cut; excess dough can be reincorporated into one of the quarters each time.
Sprinkle a baking sheet with cornmeal or cornstarch and set aside. Use a pastry brush to paint a line of egg wash "glue" on the edges of the ravioli. Using a spoon, place filling into the center of one piece of cutout dough, leaving a 1/2-inch margin along the edges. Press an identically shaped piece of dough over the one with filling and egg wash.
Carefully pinch the 2 pieces of dough together, making sure the filling does not ooze out. A fork can also be used to crimp the edges closed. Place the finished ravioli under a towel on the prepared baking sheet, keeping them separate to prevent sticking.
Bring a large pot two-thirds full of water to boil. Add the oil and a little salt. Carefully place the ravioli in the pot. After a few minutes, very carefully remove one piece of ravioli with a slotted spoon and test for doneness. They?re done when the pasta is still slightly chewy - don?t cook too long or they will fall apart.
Serve with pesto sauce or another sauce your family enjoys, or serve them with just a little butter and Parmesan cheese.
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