Great Chefs Cook Vegan....beautiful vegan cookbook.

25 of the greatest chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, and many other James Beard Award-winning chefs.

Each chef provides a three- or four-course vegan meal, complete with beautiful photography...dishes like Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.

Here's a recipe for sweet corn ravioli with basil butter and cherry tomatoes - amazing. Time consuming but wow! From Phoenix New Times food blog.

Ravioli Filling:

.5 pound corn kernels

.5 pound charred corn kernels

2 ounces minced shallots

1/2 of a Thai chili pepper, minced

1.5 TSP minced rosemary

1/2 ounce sugar

1 TSP salt

1 ounce butter

10 ounces heavy cream

Sweat shallots in butter using two rondeaus until tender. Add fresh corn kernels and cook until bright yellow, then slowly add cream and cook like a risotto. Once all cream has been added and reduced until the kernels are barely above the cream, add salt and remove from heat. Puree until smooth. In a large mixing bowl over an ice bath, stir in chili, rosemary, sugar and charred corn kernels and let cool.

Pasta Dough:

1 pound all-purpose flour

10 egg yolks

3 eggs

1 TBSP olive oil

Combine all the ingredients in a mixer with a dough hook and work until the dough comes together. Wrap the dough in plastic wrap and let sit for 1 hour. Roll dough through a pasta machine, starting with the largest setting and gradually getting thinner, then twice through the smallest setting so pasta is rolled out thin.

To fill ravioli, use 0.7 ounces of filling per ravioli.

Lay one sheet of pasta dough, arrange balls of ravioli filling, and egg wash the dough with a brush in between. Take a another sheet of dough and gently cover the filling, sealing the dough tightly together. Cut the ravioli with a 3-inch cutter.

Tomato Salad:

8 ounces Del Cabo, Golden Cherry tomatoes, washed and split

1 ounce shallots, peeled and sliced 1/8 inch thick

1 TSP salt

1 ounce red wine vinegar

1/2 ounce olive oil

1/2 of a Thai Chili pepper, washed and minced

Place tomatoes and shallots in a bow, and sprinkle with salt. Add the vinegar, chili and olive oil. This salad must be mixed 15 minutes prior to use, and is good for 1 hour at room temperature. Combine all and mix well.

Basil Puree:

4 ounces freshly picked basil

4 ounces Safflower oil

1TSP salt

Blanch basil for 10 full seconds in rapidly boiling water in the steam kettle. Then, shock it by placing it in an ice bath. Squeeze out excess water and add safflower oil and salt. Puree all ingredients on high speed until bright green. Shock in a bowl over ice.

To Serve:

Corn removed from cob

Mixed baby basil

1 tsp minced shallots

Saute shallots in foamy butter and add corn. Sweat out, then add water that almost covers it. Mount with butter and emulsify. Season with basil puree and add raviolis, which have been poached in simmering water. Sauce should be creamy and brothy, not thick and bright, light green. Place in a small bowl and top with the cherry tomatoes, then sprinkle with baby basil.