Sweet Corn & Ricotta Cannelloni

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Crack the egg into a medium bowl and beat until smooth. Roughly chop the parsley leaves and stems. Peel and roughly chop the garlic. Place the tomatoes in a large bowl. Gently break apart with your hands. Halve the squash lengthwise, then cut crosswise into ½-inch pieces.

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to the bowl of egg. Stir in the ricotta cheese, half the vinegar, and half the parsley. Drizzle with olive oil and season with salt and pepper. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Season with salt and pepper to taste.

While the sauce cooks, using your hands, separate the pasta sheets; add to the pot of boiling water. Cook, stirring gently to separate, 1 to 2 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water. Transfer to a work surface.

Spread about ⅓ of the sauce into the bottom of a baking dish. Divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling; carefully transfer to the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan cheese. Drizzle with olive oil and season with salt and pepper. Bake 8 to 10 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes.

While the cannelloni bake, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; stir in the remaining vinegar (be careful, as the vinegar may splatter). Transfer to a serving dish. Garnish the baked cannelloni with the remaining parmesan cheese and remaining parsley. Serve the cooked squash on the side. Enjoy!