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1
FILLING: Melt 1 Tbsp butter in saute pan, add in corn, red bell pepper and onion.
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2
Let saute until onion is translucent and corn has released some of it's sugars.
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3
Add in basil leaves and a couple of twists of black pepper.
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4
Add in heavy cream and nutmeg if using, and reduce by half.
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5
Set aside to cool.
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6
When cool, smash up a bit with a fork, stir in ricotta and cream cheese.
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7
WONTONS: Place wonton wrappers down (6 at a time work well) and in the center of each, place 1 1/2 tsp filling.
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8
Brush exposed wrapper edges with water then carefully place a second wrapper on top and seal the edges, making sure to get out any air bubbles.
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9
Set aside on floured baking sheet and continue to assemble.
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10
In a large pot, boil water, then reduce to a simmer and gently add raviolis a few at a time, cooking for 2 minutes or until they float.
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11
Carefully remove and drain.
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12
Toss with a little olive oil to keep seperated.
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13
(at this point, you can place them on a baking sheet and freeze them.
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14
They will keep about a month).
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15
SAUCE: In clean saute pan, melt butter and add in garlic, Saute' until garlic is soft, then add the basil, saute until crisp and butter is just very lightly browning.
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16
Add in remaining cream and reduce to thickened.
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17
Salt and pepper to taste, serve over raviolis immediately.
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18
Garnish with bacon bits and Parmesan.
