Ravioli in Creamed Corn Sauce
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.
Servings: 4
Ingredients
- 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
- ½ 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
Instructions
- 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.
Notes
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.