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Origins in Italian Refinement: Altura and its Golden Roasted Corn Raviolo
Imagine stepping into a quietly elegant and intimate dining room in Seattle, a city that boasts a vibrant and sophisticated culinary landscape. The story of Altura unfolds as a deeply personal and refined exploration of Northern Italian cuisine, where the passion for meticulously sourced ingredients and precise technique shines through in every dish, including their unforgettable Roasted Corn Raviolo.
Altura isn’t just an Italian restaurant; it’s an ode to the regional nuances and seasonal bounty of Italy, filtered through the lens of the Pacific Northwest. Founded by Chef Nathan Lockwood, Altura (meaning “heights” or “summit” in Italian) immediately distinguished itself with its singular focus on a daily changing tasting menu, crafted from the freshest ingredients available. The ambiance is intimate and understated, designed to allow diners to fully immerse themselves in the culinary journey. The kitchen operates with an almost serene precision, transforming local produce and artisanal Italian imports into delicate and intensely flavorful creations.
During my visit to Altura, amidst the hushed elegance and the anticipation of each course, I had the distinct pleasure of experiencing their Roasted Corn Raviolo. This wasn’t merely a pasta dish; it was a golden jewel, a testament to the transformative power of seasonal ingredients. Each perfectly translucent raviolo, seemingly spun from silk, encased a burst of sweet, roasted corn filling, often bathed in a delicate butter sauce with perhaps a hint of cheese or herbs. It was a dish that celebrated simplicity while showcasing profound depth of flavor and masterful technique.
Savoring that Roasted Corn Raviolo at Altura, I understood that this establishment is more than just a place to eat; it’s a place to experience the art of Italian culinary storytelling, guided by the seasons and a chef’s vision. It’s about respecting tradition while embracing innovation, and creating a dining experience that is both intensely personal and flawlessly executed.
If you’re looking for an intimate and exceptional Italian fine dining experience in Seattle, a place to savor exquisite, seasonally inspired dishes in a refined setting, Altura is a destination that should be at the very top of your list. Altura It’s a place to experience the subtle beauty of Italian culinary artistry and discover masterpieces like their perfectly formed Roasted Corn Raviolo.
A Celebration of Italian Refinement: Crafting Your Own Golden Roasted Corn Raviolo
To capture the exquisite and perfectly seasonal essence of Altura’s delightful Roasted Corn Raviolo in your own kitchen, begin with fresh, sweet corn and delicate pasta dough, and a touch of refined Italian inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the meticulous artistry at Altura.
Embarking on this endeavor is a lesson in appreciating the inherent sweetness of roasted corn and the tender chew of handmade pasta. Focus on coaxing maximum flavor from the corn and creating a pliable, thin pasta dough that will perfectly encase the flavorful filling. Start by selecting fresh, sweet corn (or high-quality frozen) and the essential ingredients for your pasta dough, the foundation of this delightful dish.
Consider incorporating elements that reflect Altura’s focus on highlighting the best of seasonal and well-sourced ingredients. Roasting the corn deeply concentrates its sweetness, which is crucial for the filling. A touch of creamy ricotta or Parmesan can add richness without overpowering the corn. The key is to let the sweet, earthy corn be the star, perhaps complemented by a simple brown butter and sage sauce that allows its natural character to shine.
Pay close attention to making the pasta dough thin enough to be delicate but strong enough to hold the filling. Roasting the corn until caramelized on the edges will intensify its flavor. When assembling the ravioli, ensure they are well-sealed to prevent the precious filling from escaping. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients into an elegant and comforting dish.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of seasonal flavors, meticulous technique, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the refined culinary artistry of Altura.
Chef’s Notes: Creamy Corn Ravioli
• Allow dough to rest fully before rolling – Cold dough ensures a smoother, more elastic texture when shaping ravioli.
• Freeze uncooked ravioli for convenience – Lay pieces on a tray to freeze, then transfer to bags for easy future meals.
• Experiment with alternative fillings – Swap corn for fresh spinach or butternut squash purée to create new flavor profiles.
• Pair with complementary sides – Serve alongside a crisp green salad and a chilled Pinot Grigio for a perfectly balanced meal.
• Enhance plating with thoughtful garnishes – A few curls of lemon zest add brightness and extra visual appeal.
• Adjust sauce consistency to preference – Use reserved pasta water to thin out the sauce or extra Parmesan to thicken it.
• Try dairy-free alternatives – Coconut cream and nutritional yeast work well if substituting for heavy cream and Parmesan.
• Boost umami depth – A drizzle of truffle oil intensifies richness while keeping the dish elegant.
• Make-ahead meal strategy – Prepare ravioli a day in advance and store covered in the fridge before cooking.
• Serve hot for peak texture and flavor – Enjoy fresh for the best experience with the creamy sauce clinging to every bite.
Creamy Corn Ravioli
Ready to wow your dinner guests? This Creamy Corn Ravioli features pillowy pasta pockets stuffed with sweet corn and ricotta, bathed in a velvety white-wine cream sauce studded with fresh herbs. Think of a home-chef version of a gourmet trattoria dish—simple enough for a weeknight, impressive enough for company. You’ll master silky dough, blend a sweet-savory filling, and finish with that restaurant-style flourish of thyme, basil, and a drizzle of truffle oil. Let’s roll up our sleeves and transform humble ingredients into an unforgettable plate!
4
servings50
minutes35
minutes620
kcal30
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hour55
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Ingredients
- Pasta Dough
2 cups all-purpose flour or Italian pasta flour blend
¼ tsp kosher salt
1 tbsp cold water
- Corn-Ricotta Filling
2 cups fresh corn kernels about 3 ears
½ cup whole-milk ricotta
⅓ cup finely grated Parmesan
1 tbsp heavy cream
1 tbsp minced fresh basil
1 tbsp chopped fresh oregano
Pinch sea salt and black pepper
- Herb-White Wine Cream Sauce
4 ears fresh corn kernels about 3 cups
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
½ cup heavy cream
1 cup freshly grated Parmesan
1 cup dry white wine
¾ cup reserved pasta cooking water
1 large shallot finely chopped
1 tsp kosher salt
¼ tsp red pepper flakes
1 tbsp chopped fresh thyme
to taste extra basil or Italian parsley for garnish
2 tbsp truffle oil (optional)
¾ cup sautéed mushrooms (optional)
- Alternative Ingredients
All-purpose flour: substitute with gluten-free 1:1 baking mix for a gluten-free version.
Eggs: swap each egg with 3 tbsp aquafaba or a flax “egg” 1 tbsp ground flax + 2.5 tbsp water for vegan.
Ricotta: replace with drained full-fat cottage cheese for a budget swap or tofu ricotta for dairy-free.
Heavy cream: use coconut cream or full-fat coconut milk for a lactose-free twist.
Parmesan: nutritional yeast + ground almonds for a vegan “cheese.”
Butter: vegan margarine or olive oil for dairy-free.
White wine: low-sodium vegetable broth if you prefer no alcohol.
Truffle oil: extra-virgin olive oil if truffle flavor is unavailable.
Directions
- Dough Preparation – In a food processor, pulse 2 cups flour and ¼ tsp salt until blended. Add eggs and 1 tbsp water; pulse until mixture forms a shaggy clump (about 1 minute). Transfer to a floured surface and knead 2–3 minutes to a smooth ball. Wrap in plastic and chill 30 minutes. Optional: let rest an extra 10 minutes for easier rolling.
- Filling Assembly – Meanwhile, simmer 2 cups corn kernels in salted water 5 minutes; drain and cool 5 minutes. In the processor, blend corn with ricotta, Parmesan, egg yolk, cream, basil, oregano, salt, and pepper until uniformly smooth (1–2 minutes). Cover and chill 30 minutes.
- Sheet Rolling – Divide rested dough into four pieces. Flatten one piece and run through a pasta machine from #1 to #6, dusting with flour each pass until sheets are thin (about 10 minutes total). Keep others covered to prevent drying.
- Ravioli Molding – Lightly oil a ravioli mold. Lay first sheet over mold, press filling (1 tsp per cavity), top with second sheet, and roll with a pin to seal and remove air. Flip mold, pop out ravioli, and place on parchment. Yields ~36 pieces.
- Sauce Building – In a nonstick pan over medium, heat oil and cook shallot and corn 5–7 minutes until starting to brown. Stir in butter, garlic, and thyme; cook 2 minutes more. Remove ½ cup kernels for garnish.
- Deglazing Finishing – Increase heat, pour in wine, and boil 3–4 minutes until reduced by one-third. Return pan to low, stir in cream, Parmesan, red pepper flakes, salt, and pepper; simmer 2 minutes until thickened. Optionally whisk in truffle oil.
- Pasta Cooking Plating – Boil ravioli in well-salted water 3–4 minutes until al dente. Reserve ¾ cup cooking water, drain pasta, and gently fold into sauce with reserved water to achieve desired consistency. Plate 9 ravioli per serving, top with reserved corn, extra Parmesan, herbs, and optional sautéed mushrooms.
Equipment
- Food Processor
- Mixing Bowls
- measuring cups and spoons
- Nonstick Pan
Notes
- • For silky-smooth dough, let it rest fully—cold dough rolls out more evenly.
• Freeze uncooked ravioli on a tray, then transfer to bags for quick future meals.
• Swap in fresh spinach or butternut squash puree for the corn filling to vary flavors.
• Serve alongside a crisp green salad and chilled Pinot Grigio to balance richness.
• Garnish with a few curls of lemon zest for brightness and extra color.
Nutrition Facts
- Calories: 620kcal
- Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 450mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 5g
- Protein: 18g
- Vitamin A: 900IU
- Vitamin C: 12mg
- Calcium: 250mg
- Iron: 2mg
FAQs: Creamy Corn Ravioli
Can I use store-bought pasta sheets instead of homemade dough?
Yes! Fresh lasagna sheets can be cut and used for a time-saving alternative to rolling from scratch.
How long can I store uncooked ravioli?
Freeze uncooked ravioli for up to one month; cook straight from frozen without thawing.
Can I make this dish gluten-free?
Yes! Use a gluten-free flour blend for the dough or opt for store-bought GF pasta sheets.
What’s a good substitute for ricotta cheese?
Full-fat cottage cheese works well, or try blended tofu for a dairy-free option.
Can I skip the white wine in the sauce?
Absolutely! Replace with vegetable broth for a non-alcoholic version.
How do I prevent ravioli from sticking when cooking?
Boil in a large pot with well-salted water and stir gently to keep pieces separate.
What drink pairs best with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy, herbed flavors.
How do I make the sauce lighter?
Use half-and-half instead of heavy cream or swap for full-fat coconut milk for a dairy-free twist.
Can I add extra vegetables to the filling?
Yes! Sautéed mushrooms, caramelized onions, or roasted red peppers blend well with the corn mixture.
What’s the best way to serve this dish?
Plate ravioli in shallow bowls with extra Parmesan, fresh herbs, and toasted pine nuts for a gourmet touch.
