Corn ravioli
For this dish at four-unit Indaco restaurant’s location in Greenville, S.C., executive chef Josh Begley removes corn kernels from the cob and slowly cooks them in the oven with butter, cream, and time. Then that’s blended with ricotta and Parmesan cheeses, eggs, and breadcrumbs and stuffed into ravioli.
The cobs themselves are simmered in water to make a broth, which is then simmered with butter, Parmesan cheese, salt, and pepper.
The ravioli are cooked tossed in the corn broth mixture and then plated with oven dried tomatoes, chives, and Parmesan cheese.
Price: $27