Ravioli in Creamed Corn Sauce
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This easy Cheese Ravioli in Creamed Corn Sauce is a great weeknight meal. Each cheese ravioli is tossed in a creamy corn pan sauce with seasonal herbs and freshly grated cheese.
The success of my ravioli in creamy spinach and garlic sauce has me convinced. That you all love a ravioli dinner! This recipe has been a consistent favorite on the blog and pretty much all social media channels. So here is a more seasonal take on this TKD classic. Cheese Ravioli in Creamed Corn Sauce!
I realize that some of you might not have access to fresh, juicy sweet corn right now but most of us do. If you don’t, please use frozen corn. It’s not the same but the closest, I promise! But, this is really the dinner that you need this week, tonight or tomorrow, preferably. This recipe of cheese ravioli in creamed corn sauce is perfect for a weeknight. Easy enough to make, not too many fancy and expensive ingredients, serve it with a slice of crusty bread and call it a day …or night. Whatever you prefer!
Do you garden in summer? Chances are if you do, you have some herbs growing. So use them. I mean it really IS a no-brainer. Thyme and basil are what I used in this recipe but if you have rosemary or lemon thyme, it’ll work in a heartbeat. So if corn is showing up on the farmstands, please grab some. Snip some of those fresh herbs from the garden and buy a package of frozen ravioli. There you have it! Major ingredients for this cheese ravioli with creamed corn sauce are covered.
This is perfect summer pasta that requires no baking so that you do not have to turn your oven on and heat up your kitchen to 2900 degrees.
If you love to make things from scratch, make your own cheese ravioli. I completely hear you, I love to make things from scratch in my kitchen. But homemade pasta is uncharted territory for me. So I grabbed ricotta filled ravioli from the freezer section of my grocery store. Convenient!!!
Preferably, use fresh corn off the cob. Use a sharp knife to slice off the corn kernels on a kitchen towel or in a bundt cake pan. This way you won’t have corn all over the kitchen counter and floor. Don’t ask how I know. And do not throw away those cobs. I love to make corn broth with them using this recipe by the super talented Jennifer Perillo.
Set a big pot of water to boil while we get the sauce ready. Once boiling, add the ravioli and cook according to package directions.
The deliciousness starts with buttah and sauteing shallots and fresh corn together until the corn just starts to turn a little golden. Then we add in garlic, red chili flakes and thyme. After all the flavors have melded together, I deglaze the pan with some white wine and reduce a little.
Then comes the “creamed” part of the recipes. I have used all cream in this recipe but feel free to use part cream, part whole milk or just whole milk if you are watching calories. Add fresh grated Parmesan, and a chiffonade of fresh basil, and then toss in the cooked ravioli. I also added some Italian Seasoning to boost the flavor and seasoned it with salt. Plenty of fresh cracked black pepper seals the deal.
There you have it!
This cheese ravioli is perfect for when you want to enjoy the summer staples but still yearn for the comfort of a warm, creamy bite. It’s simple, but yet so full of flavors that everyone really enjoys.
Hear me out, this is a kind of a basic recipe that is so good. You need to try making it and I am sure it will become your favorite, just like us!
Here’s your handy printable:
Ravioli in Creamed Corn Sauce
- 1.5 lb frozen cheese ravioli See notes
- 4 tablespoons salted butter
- 3-4 ears corn kernels removed from the cob
- 1 medium shallot, chopped See notes
- 4 cloves garlic, minced or grated
- 1 tablespoon fresh chopped thyme plus more for serving
- 1 teaspoon red pepper flakes
- 1/2 cup white wine
- ½ cup heavy cream or whole milk See notes
- Italian seasoning to taste
- Salt and freshly cracked black pepper to taste
- ⅓ cup grated parmesan cheese
- ¼ cup fresh basil plus more for serving
Set a large pot of salted water to a boil on high heat.
Add the salted butter to a large skillet set over medium high heat. When the butter is melted, add the thyme, shallots and corn.
Cook 2-3 minutes or until the corn shallots are translucent and corn gets some color on it.
Add garlic, and red chili flakes.
If the water is boiling now, cook the ravioli according to package directions. Usually in about 5 minutes the ravioli will start to float on top of the water. That’s when you know that they are done. Drain the ravioli.
Reduce the heat under the corn mixture pan to low. Pour in the wine, deglaze and simmer for 2 minutes. Add the cream and parmesan, cook another few minutes until warmed through. If you like more sauce in your pasta, you can increase the amount of cream/milk. Season with Italian seasoning, salt, and freshly cracked black pepper.
Drop the drained ravioli into the sauce, gently tossing to combine. Remove from the heat and add the basil.
Divide the ravioli between plates and top with fresh basil and thyme.
If meat and mushroom ravioli are your thing, please feel free to use them. Cook according to package directions and proceed. Sauce remains the same.
If you cannot find shallots, you can use any mild onion.
This amount of cream and cheese makes a thick cheesy sauce. If you like more sauce, you can add upto 1 cup of heavy cream, milk or a combination of the two.
Looking for other quick weeknight dinners with summer produce? Here are some favorites:
If you make this cheese ravioli in creamed corn sauce, please leave a comment and/or give this recipe a rating! I love to hear from you guys. And if you do make this recipe, don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!
Love – Vaishali