Sweet Corn Ravioli
Treat yourself to the simplicity and deliciousness of Sweet Corn Ravioli. A cheese-filled delight with sautéed corn, garlic, and a Parmesan cream sauce!
Servings: 4 people
Calories: 542kcal
Ingredients
- 1 package (9 ounces) refrigerated cheese ravioli
- 3 tablespoons unsalted butter
- 2 ears corn, kernels sliced off the cob
- 1 teaspoon garlic, minced
- ¾ cup (75 g) parmesan cheese, finely grated, plus more for garnish
- ¾ cup (178.5 g) heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (about 3-5 minutes). Reserve about ½ cup of the pasta water before draining. Set the ravioli aside.
- In a medium, nonstick skillet over medium heat, melt butter. Add the corn kernels and cook for 4-5 minutes, or until the corn is tender and lightly golden. Add the garlic and cook for 1 more minute.
- Reduce heat to low. Stir in the parmesan, heavy cream, salt, and pepper. Mix until the parmesan is fully melted.
- Add the cooked ravioli to the pan. Toss gently to coat in the sauce. If the sauce becomes too thick, gradually stir in small amounts of the reserved pasta water until you reach your desired consistency.
- Serve immediately, garnished with parmesan and parsley.
Nutrition
Serving: 1portion | Calories: 542kcal