Grilled Corn Ravioli Caprese Salad

Nothing shouts summer like a Caprese salad with lovely deep red, vine-ripened tomatoes, except perhaps a grilled corn ravioli Caprese salad. The smokey sweet corn adds more summer sunshine and the ravioli make this tasty dish more filling.

I love corn on the cob cooked anyhow you’d like to cook it. Boiled, steamed, grilled, roasted - love them all. I could cook a pot of fresh corn on the cob and eat the whole thing and call it a meal, no other dishes necessary. But for this week’s Sunday Supper theme of summer corn, that hardly sounded like a recipe worth sharing.

Cook corn on the cob.
Slather with butter.
Sprinkle with salt.
Eat.
Repeat.

So I had to get creative. Inspiration struck when I came across a package of fresh Italian ravioli called Girasole or sunflowers. They were shaped like flowers, the outside pasta cut like tiny petals, and were filled with tomato, mozzarella and olives. They would be perfect for adding to a Caprese salad, topped with grilled sweet corn! You can certainly use whatever ravioli you have available, though I'd avoid ones with meat or seafood if you are serving this at room temperature and need to leave it unrefrigerated for a while.

Grilled Corn Ravioli Caprese Salad

Recipe Type: Salad

Author: Stacy Rushton

Prep time: 15 mins

Cook time: 16 mins

Total time: 31 mins

Serves: 6

Vine-ripened tomatoes layered with ravioli, fresh mozzarella and basil, then topped with grilled sweet corn. Like summer should always be.

Ingredients

• 1 package - about 9 oz or 250g fresh ravioli
• 4-5 ripe summer tomatoes
• 2 small ears sweet corn on the cob
• 9 oz or 250g fresh mozzarella
• small bunch fresh basil
• sea salt for salad plus more for water to boil ravioli
• black pepper
• good extra virgin olive oil

Method
Boil the ravioli according to package instructions, in salted water. Drain and cover with a damp cloth to keep the ravioli from drying out. If you are a perfectionist - as I can be sometimes - count the ravioli. Now you know how many slices to cut the tomatoes and mozzarella into to make it all come out even.

Grill the corn on grill pan over a medium high heat until it has lovely grill marks all over. Turn every couple of minutes till done. Remove from the heat and allow to cool. When the cobs are cool enough to handle, cut the niblets off with a sharp knife.

Slice your tomatoes and your mozzarella. (See comment on ravioli above.)

Pick the leaves off of the basil and discard the stalks. Set aside the smallest ones for garnish and cut any large ones in two.

On a large platter, start arranging your salad: ravioli, mozzarella, tomato, basil. Repeat until you have used up all of your ingredients.

Sprinkle on the corn and season with salt and freshly ground black pepper.

Give the whole salad a good drizzle of extra virgin olive oil then sprinkle on the remaining basil.

Enjoy! 

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If you love sweet summer corn, you are going to love the line up my Sunday Supper family has for you today! Many thanks to Ellen from Family Around the Table who is our host this week, and our event manager, Renee of Renee's Kitchen Adventures.

Appetizers

• Bacon and Corn Chowder by Latin Meet Lagniappe
• Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
• Cheesy Corn Tomato Tartlets by Sunday Supper Movement
• Cheesy Grilled Corn Dip by Helpful Homemade
• Crab & Jalapeño Hush Puppies by Simply Healthy Family
• Grilled Corn Salsa by A Mind “Full” Mom
• Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
• Roasted Corn and Tomato Bruschetta by Monica's Table

Breakfast and Salads

• Blueberry Masa Harina Pancakes by Magnolia Days
• Grilled Corn Ravioli Caprese Salad by Food Lust People Love
• Grilled Corn and Avocado Salad by Garden Matter
• Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
• Healthy Corn, Edamame & Avocado Salad by Food Done Light
• Summer Vegetable Salad by That Skinny Chick Can Bake

Side Dishes

• A-maize-ing Maple Cornbread by Family Around The Table
• Blueberry and Corn Skillet Bread by Wholistic Woman
• Corn Pudding by Bottom Left of the Mitten
• Corn Pudding with Jalapeños and Chiles by Hezzi-D’s Books and Cooks
• Easy Addictive Corn by Fantastical Sharing of Recipes
• Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
• Honey Cornbread Muffins by Life Tastes Good
• Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
• Jalapeño Popper Cornbread Muffins by The Crumby Cupcake
• Peruvian Grilled Street Corn by Cupcakes & Kale Chips
• Skillet Corn with Bacon by Cosmopolitan Cornbread
• Skillet Fried Corn by New South Charm
• Skillet Jalapeño Cornbread by Grumpy's Honeybunch

Main Dishes

• Black Bean Corn Casserole by Cindy’s Recipes and Writings
• Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
• Fresh Corn Fettuccine by Sew You Think You Can Cook
• Fresh Corn Polenta with Summer Vegetables by Caroline's Cooking
• Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
• Polenta Stuffed Peppers by Culinary Adventures with Camilla
• Shrimp Corn Chowder by Feeding Big and More

Desserts

• Blackberry Cornbread Buckle by Pies and Plots
• Brazilian Corn Cookies by What Smells So Good?
• Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
• Mais Con Hielo-Corn on Ice by Asian In America
• Margarita Popcorn by The Redhead Baker
• Sweet Corn Ice Cream by Baking Sense

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Pineapple Pink Lemonade Shaved Ice #FoodieExtravaganza

Pineapple pink lemonade shaved ice: Make some naturally pink lemonade with pineapple especially for shaved ice or popsicles. Shaved ice melting on your tongue and a cold, cold spoon against your cheek are one of the great joys of summer.

A few weeks ago I shared a nostalgic recipe for Sunday Supper, pink lemonade with crushed pineapple. It was something my grandmother liked to serve when we were visiting. I think it fancied up a meal to have a special drink.

While a cold glass of pink lemonade with pineapple is ideal on a hot summer day, it cannot beat the same made into shaved ice. Many years ago a friend gave our family a very simple shaved ice maker when she arrived for a holiday visit. It came with three little tubs that you could fill with the juice or the liquid of your choice, stack and freeze. At first I always had a couple in the freezer, at the ready. And then, as often happens, the novelty wore off – I think one or more international moves got in the way too – and the ice shaver was neglected.

After I made the natural pink pineapple lemonade, the old ice shaver was hunted down and exhumed and put back into use! For those who are interested, mine was made by Pampered Chef. They still sell them, if you can find a Pampered Chef rep in your area. An Amazon search reveals many ice shavers on the market.

Ingredients for one 2 quart or 1.89 liter pitcher
1/2 cup or 100g sugar
1 (15 oz or 425g)crushed pineapple in light syrup
1 1/2 cups or 355ml freshly squeezed lemon juice
3/4 cup or 177ml (or more to color to your liking) cranberry or pomegranate juice

Special equipment: Shaved ice maker

Note: If you can only find the crushed pineapple in heavy syrup, you might be able to skip making the simple syrup. The heavy pineapple syrup should sweeten the lemonade enough without additional sugar.

Method
Make simple syrup by dissolving the sugar in 1/2 cup or 120ml of hot water. Set aside to cool.

In your large pitcher, combine the crushed pineapple with its syrup and lemon juice. Add some ice and water to almost fill your pitcher. Remember that you need room for the cranberry or pomegranate juice and some simple syrup. Stir well.

Add the red juice and taste the lemonade.

Add enough of the simple syrup till it’s sweet enough for your liking. (See note above if using crushed pineapple in heavy syrup.)

To make the shaved ice, give the lemonade a vigorous stir and pour it into the little vessels that come with the shaved ice maker. Cover with the provided lids and pop them in the freezer.

Set a timer for 30 minutes and 1 hour. Each time your timer rings, give the little lemonade containers a shake to redistribute the crushed pineapple as the lemonade begins to set. Depending on the efficacy of your freezer, you might have to give it a third shake. Then freeze till solid.

To remove the frozen lemonade from the little plastic bowl, run it briefly under warm water.

Put a bowl under the ice shaver and put the lemonade into the top. Fix the handle by squeezing the spring closed and screw the top on to the bottom.

Turn the handle to shave the ice into the bowl. Easy peasy; it takes mere seconds. That blade inside is sharp so do be careful not to leave the ice shaver around where children can reach it. And store it up high, some place safe.

Each cylinder of lemonade makes two bowls like you see pictured. When you can't shave any more, remove the handle and scoop out the small sliver of remaining pineapple lemonade.

The pineapple adds lovely flavor and texture and the lemonade is so refreshing. Don't forget to hold the cold, cold spoon to your cheek or fevered brow occasionally as you eat. :)

Enjoy!

Summertime is the best time for lemonade! In fact, National Lemonade Day is celebrated each year on August 20th.  My Foodie Extravaganza group is bring you our recipes a little early so you can plan ahead! Many thanks to Lauren of Sew You Think You Can Cook for hosting this month.

Check out all the lovely lemonades and lemonade-inspired recipes you have to choose from:

• Dairy-Free Frosted Lemonade by Cookaholic Wife
• Frosty Raw Strawberry Lemonade by Fearlessly Creative Mammas
• Honey Mint Lemonade by Sew You Think You Can Cook
• Lemony White Sangria by Hardly A Goddess
• Papaya Lemonade (or cocktail!) by Caroline's Cooking
• Passion Tea Lemonade by Making Miracles
• Peachy Lemonade by A Day in the Life on the Farm
• Pineapple Pink Lemonade Shaved Ice by Food Lust People Love
• Shikanji (Indian Lemonade) by Tara's Multicultural Table
• Sparkling Apple and Watermelon Lemonade Spritzers by Sneha's Recipe
• Sparkling Blue Basil Lemonade by Culinary Adventures with Camilla
• Sparkling Milk Lemonade by Our Good Life

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

Pin Pineapple Pink Lemonade Shaved Ice!

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Dueling Gyozas - Pork vs. Tofu #SundaySupper

With a good hit of fresh ginger, garlic and chili pepper, these gyozas will delight your whole family, vegetarians and meat eaters alike. Bonus: They are fun and easy to make!

First off, let me say that dueling gyozas is a misnomer. There's really no competition between the two. Both are delicious. That said, I couldn't name this recipe pork and tofu gyozas because that would imply that each gyoza contained both of those ingredients. Which they do not. Half are pork, half are tofu. The other seasonings and ingredients are otherwise almost identical.

We had been living in Southeast Asia again for just a couple of years when I first learned about gyozas from Jamie Oliver on his show Oliver’s Twist, circa 2004. Kinda funny, when you think about it. Living in Kuala Lumpur, Japanese friends and restaurants all around me and I find out about gyozas from a English chef on television!  The gyoza episode was called East Meets West and, in typical Jamie style, he made them look so easy.

I scribbled down the ingredient list as I watched and have made it with my daughters ever since. Since we like things spicy, we add fresh red chili peppers to both the filling and the dipping sauce. Oh, and Jamie also puts sake - Japanese rice wine - in his filling. I never have sake in the house, so I just leave it out. The original calls for ground pork but when the girls left home for university and became vegetarians, we adapted the recipe to use firm tofu as an alternative.

Not only is this one of our favorite family recipes, it’s a great group activity. Gather everyone around the kitchen table, put your fillings and gyoza skins in the middle, and get filling and folding. As the saying goes, many hands make light work and we have a lot of fun chatting and joking while getting it done.

If you’d like to watch Jamie make gyozas, here’s a link to the show on YouTube. East Meets West is actually Season 2, episode 22, but this is the only link I could find.

Ingredients
For the dipping sauce:
5 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 red chili, minced
1 tablespoon chopped green onion

For the pork filling – for 40-45 gyozas
10 1/2 oz or 300g ground pork
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced - optional
3 tablespoons soy sauce
3 tablespoons sesame oil

For the tofu filling – for 40-45 gyozas
1/4 oz or 7g dried porcini mushrooms, rehydrated, drained and chopped
10 1/2 oz or 300g firm tofu, cubed and drained
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced – optional
4 tablespoons soy sauce
3 tablespoons sesame oil

4 packages gyoza skins  - about 25 per packet - you'll have some left over.
2 tablespoons oil for pan

Method
Start by making your dipping sauce by combining all the ingredients, so that the minced chili has time to infuse. Set aside.

In large bowl combine your green onions, sliced cabbage, ginger, garlic, chili pepper and pork.

For the tofu filling, in another large bowl, mash the tofu with a fork until it’s in big crumbles then add in your mushrooms, green onions, sliced cabbage, ginger, garlic and chili pepper.

Sprinkle the soy sauce and sesame oil into each filling bowl.

Mix well with a fork and pan fry a small amount of each to check seasoning. Add a little more soy sauce if the filling still needs salt.

Get yourself a small bowl of cool water and dip one finger in it. Run your wet finger around the outside of the gyoza skin.  Place a spoonful of the filling mixture on top of the skin.

 Close edges carefully, making sure there is no air inside.

Wet the semi-circular edge and then make pleats around it.

Set it pleat side up in a non-stick skillet coated with the oil. Press down gently to flatten out the bottom a little bit so the gyozas can stand up.

N.B. With this many gyozas, you are going to have to cook them in batches or use more than one pan. Also, you will want to keep the tofu ones separated from the pork ones if you are serving strict vegetarians. When they are cooked, they are pretty much identical from the outside.

Continue with remaining filling until all of your gyozas are made. These guys are listed under appetizers below but we often make a whole meal of them.

The tofu filling

Tip: You can freeze the gyozas now in a well-sealed container and cook them from frozen when you are ready to eat. They just take a bit longer to cook.

Heat your pan and fry the gyozas until the bottoms are brown and crispy.

Add 1/2 cup or 120ml water to the pan and cover the pan tightly.

Steam over low heat for 8 - 10 minutes, until the gyozas are cooked through and the water has evaporated.

Serve with the dipping sauce.

Enjoy!

This week my Sunday Supper family are sharing their kids' favorite recipes. We hope you find some new family favorites among them. Many thanks to our host Ellen of Family Around the Table and our event manager, Renee of Renee's Kitchen Adventures for all of their hard work.

Appetizers

• Dueling Gyozas - Pork vs. Tofu by Food Lust People Love
• Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
• S’mores Cheeseball by Fantastical Sharing of Recipes

Snacks

• Caprese Quesadillas by Simple and Savory
• Grape Juice Jigglers by Sunday Supper Movement
• Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
• Waffle Parfait by Our Good Life

Main Dish

• Broccoli Cheese Soup by Wholistic Woman
• Corn Dog Muffins by A Mind “Full” Mom
• Deep Dish Pizza Casserole by My World Simplified
• Grilled Pizza Flatbread Bar by Momma’s Meals
• How to Set Up a Hot Dog Bar by An Appealing Plan
• Lobster Gnocchi by Caroline’s Cooking
• Madison’s Shrimp Lasagna Rolls by Life Tastes Good
• Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
• Pasta Quattro Formaggi by La Bella Vita Cucina
• Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
• Spaghetti and Meatball Casserole by Cooking with Carlee
• Tuna Salad Grinders by Cindy’s Recipes and Writings

Desserts

• Aunt Deborah’s Snickerdoodles by Family Around The Table
• Chocolate Frozen Custard by Sew You Think You Can Cook
• Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
• Easy Nutella Mousse by Cosmopolitan Cornbread
• Fairy Bread Funfetti Milkshakes by The Crumby Cake
• Gumdrop Cookies by What Smells So Good?
• Homemade Cherry Popsicles by Pies and Plots
• Japanese Peach Boy Ice Cream by The Ninja Baker
• Mango Creamsicles by The Redhead Baker
• No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
• Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
• S'mores Cheesecake by The Freshman Cook
• Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
• Turtle Poke Cake by That Skinny Chick Can Bake
• Whoopie Pies by Monica’s Table

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pin Pork or Tofu Gyozas! 

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