Why not stuff ravioli with succotash? The result is a summertime pasta that evokes all the glories of succotash, whether you’re in Georgia, Maine – or somewhere in between.
: It has a long, rich tradition, and yet variations abound. In New England, it was once connected to the fall harvest, with a likely place on the very first Thanksgiving table . But it’s become much more of a summertime dish, and in the South, where cooks have adopted it as their own, in addition to the requisite corn and shell beans you’ll often see such inclusions as tomatoes, okra, cream, bell peppers and bacon.
It may come as little surprise to those who have followed my column, but my favorite piece of the succotash puzzle is not the fresh sweet corn, as much as I love it; it’s the beans. And they need to be those buttery fresh limas, not the starchier dried ones . I’m lucky enough to live in a city with such a vibrant farmers market scene that I know at some point I’ll see them for sale already shelled, which is a godsend for those of us who’d rather not spend all that time doing it ourselves.
A few years back, I saw a friend post on Instagram about an impromptu al fresco dinner in which she served cheese ravioli she had stirred into succotash. Brilliant! Then I had another thought: Why not stuff the ravioli with the succotash instead? Rather than make my own pasta, I employed a favorite shortcut, store-bought wonton wrappers. I decided to include some vegan cream cheese in the filling for richness , and pulled out the cherry tomatoes to make a light, buttery, quick sauce.
The result is a summertime pasta that evokes all the glories of succotash, whether you’re in Georgia, Maine – or somewhere in between.
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