Kenmore Honored Harvest Time entry by Christin Clark, Iowa State Fair

October 22, 2013 by Kenmore

Growing up & working on the family farm, I have many food & harvest time memories. My Uncle maintains our massive family garden & the veggies in this dish came from it. This recipe combines the childhood memories of making pasta with my Grandma Madeline, the appreciation of ingredients that are carefully grown, & a desire to use them in a thoughtful simplistic way. My favorite times in the kitchen with my grandma were when we were cooking or baking. My favorite thing to make when I was little was fresh pasta. I loved to watch her make the dough & help her crank the manual machine. The ravioli can be made ahead & stored. The veggies used can change throughout the seasons to accommodate what is garden fresh. Uncle Bobby & I wanted to create a recipe to showcase his garden ingredients. We adapted the recipe to use our bumper crop of corn in something new & tasty & more special than just freezing it in bags.


preparation time
0 mins

cook time




2 cup cake flour Pasta Dough

1 cup all purpose flour Pasta Dough

0.5 cup semolina flour Pasta Dough

0.5 teaspoons salt Pasta Dough

0.33 cup allspice olive oil Pasta Dough

0.83 cup water Pasta Dough

1 tablespoons butter (plus 2 tsp) Sweet Corn Ravioli Filling

2 cup fresh corn kernels, divided (about 4 small ears of corn) *Honey and Cream variety - not the common peaches variety Sweet Corn Ravioli Filling

2 minced shallots Sweet Corn Ravioli Filling

1 teaspoons sugar Sweet Corn Ravioli Filling

0.5 teaspoons salt Sweet Corn Ravioli Filling

0.33 cup heavy cream Sweet Corn Ravioli Filling

1 teaspoons fresh Mariposa Farms thyme, chopped Sweet Corn Ravioli Filling

0.33 cup grated parmesan cheese Sweet Corn Ravioli Filling

1 tablespoons olive oil Roasted Vegetable Coulis

1 cup roasted white pepper strips Roasted Vegetable Coulis

1 green pepper Roasted Vegetable Coulis

1 cup green zucchini, sliced Roasted Vegetable Coulis

1 tablespoons minced garlic Roasted Vegetable Coulis

4 fresh basil leaves Roasted Vegetable Coulis

1 yellow onion, quartered Roasted Vegetable Coulis

2 small eggplants, sliced Roasted Vegetable Coulis

1 tablespoons minced garlic Roasted Vegetable Coulis

4 fresh basil leaves Roasted Vegetable Coulis


Step 1: Pasta Dough

Combine flours and salt in food processor, pulse twice to incorporate. Add egg yolks and olive oil. Pulse until combined, but still a shaggy mass.

Step 2: Pasta Dough

Slowly add water until dough barely comes together. Check dough by pinching an amount between your fingertips to see if it will hold together.

Step 3: Pasta Dough

Turn dough out onto a well floured counter. Knead about 15 times or until a nice ball forms. Place dough in plastic wrap and let rest for 30 minutes.

Step 1: Sweet Corn Ravioli Filling

In a medium sauce pan, saute 1 C of corn in 2 tsp of butter until slightly golden, set aside.

Step 2: Sweet Corn Ravioli Filling

In the same pan, melt remaining 1 TBSP of butter and add shallots. Saute until soft and translucent. Add remaining 1 C of corn, salt and sugar and cook until corn is bright yellow. Add the cream and let it reduce, stirring, until barely any cream remains.

Step 3: Sweet Corn Ravioli Filling

Remove pan from heat and puree in food processor until creamy. Scrape into a bowl and stir in thyme, Parmesan cheese, reserved cup of cooked, whole com and freshly ground black pepper to taste. Cool. Refrigerate until ready to assemble ravioli.

Ravioli Assembly

Divide pasta into 4 pieces. Roll out very thinly using a manual pasta roller. Spoon 2 tsp of filling in a mound on the pasta sheet roughly 2-1/2 inches apart. Brush perimeter of dough with water where the ravioli will seal. Place other sheet of dough on top of ravioli, press out air around mounds of filling. Punch out ravioli. Place in rows with wax paper between in an airtight container until ready to use. When ready to eat, boil ravioli until they float (3-5 minutes) and are tender.

Step 1: Roasted Vegetable Coulis

Roast Vegetables in olive oil salt and pepper on a sheet pan. Roast at 400F for 25 mins.

Step 2: Roasted Vegetable Coulis

Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher.

Step 3: Roasted Vegetable Coulis

Strain the mixture through a very coarse strainer or run through food mill on coarse setting.

Step 1: Sauteed Late Summer Vegetables

Combine cherry tomatoes and basil in a medium bowl.

Step 2: Sauteed Late Summer Vegetables

In a large non-stick skillet, heat oil and garlic over moderate heat until just simmering. Add beans and com, stir and saute for 2 minutes, then add eggplant and zucchini; saute until tender.

Step 3: Sauteed Late Summer Vegetables

In a medium mixing bowl pour hot vegetables over cherry tomatoes and basil and toss gently to combine.

Assemble Plates of Ravioli

Place 1/2 C - 1 C of Sauteed Late Summer Vegetables on serving plate or bowl. Place 6 ravioli on top, and drizzle with coulis. Top each plate with olive oil and Parmesan cheese compote and extra shaved or grated Parmesan cheese. To serve family style, place coulis on bottom of large bowl. Top with ravioli 5-6 per guest. Place vegetables on top of that, garnish with basil and freshly grated Parmesan cheese.


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