From: Half Baked Harvest
When you’re in need of an easy and almost no-cook summer dinner, make this ravioli!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
When you’re in need of an easy and almost no-cook summer dinner, make this ravioli!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- 1 pound cheese ravioli, homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme, plus more for serving
- kosher salt and black pepper
- 1 medium shallot, chopped
- 4 tablespoons salted butter
- 3-4 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup heavy cream, canned coconut milk, or whole milk
- 1/3 cup grated parmesan or Asiago cheese
- 1/3 fresh basil, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When the oil shimmers, then add the shallots and corn. Cook 5 minutes or until the corn is golden. Add the butter, garlic, thyme, and season with salt and pepper. Cook until the butter begins to brown and the corn begins to crisp, about 3-4 minutes. Season with salt, pepper, and crushed red pepper flakes. Remove 1-2 large spoonfuls of the corn and butter from the skillet for topping, set aside.
- Reduce the heat to low. Pour in the wine and simmer 2 minutes. Add the cream and parmesan, cook another few minutes until warmed through. Drop the ravioli into the sauce, gently tossing to combine. Remove from the heat and add the basil.
- Divide the ravioli between plates and top with the reserved corn plus fresh basil and thyme.
