Can I use frozen corn instead of fresh?

Yes, you can use frozen corn when fresh isn't available. Thaw it completely and pat dry with paper towels to remove excess moisture before cooking. The flavor won't be quite as sweet and vibrant, but it's a reasonable substitute during off-season months.

My sauce seems too thin. How can I thicken it?

If your sauce is too thin, continue simmering it on low heat for a few more minutes until it reduces to your desired consistency. Avoid the temptation to add more cheese, as this can make the sauce stringy. Remember that the sauce will naturally thicken slightly as it cools.

Can I make this dish with homemade ravioli?

Absolutely! Homemade ravioli would take this dish to another level. Just adjust the cooking time accordingly, as fresh homemade pasta cooks much faster than refrigerated store-bought versions, usually in just 2-3 minutes.

Is there a dairy-free alternative for this recipe?

While the dairy components are central to this recipe's character, you could experiment with cashew cream and dairy-free parmesan alternatives. The texture and flavor will be different, but still delicious in its own right. Add a touch of nutritional yeast to boost the cheesy flavor profile.

Sweet Corn Ravioli Recipe

Description

This Sweet Corn Ravioli recipe is a creamy, savory dish featuring cheese ravioli tossed in a buttery corn and parmesan sauce. Perfect for a quick yet elevated meal, it’s topped with parsley and extra parmesan for a delicious garnish.

Ingredients

Units Scale

Pasta

- 1 package (9 ounces) refrigerated cheese ravioli

Sauce

- 3 tablespoons unsalted butter
- 2 ears corn, kernels sliced off the cob
- 1 teaspoon garlic, minced
- 3/4 cup (75 g) parmesan cheese, finely grated, plus more for garnish
- 3/4 cup (178.5 g) heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper

Garnish

Parsley, chopped for garnish

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Instructions

Cook the ravioli: 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.
Prepare the corn mixture: 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.
Create the sauce: Reduce heat to low. Stir in the parmesan, heavy cream, salt, and pepper. Mix until the parmesan is fully melted and the sauce is smooth.
Toss with the ravioli: 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.
Garnish and serve: Serve the dish immediately, garnished with extra parmesan and chopped parsley.

Notes

Use fresh corn on the cob for the best flavor, but frozen corn can work as a substitute in a pinch.
Reserve pasta water gradually to adjust the sauce consistency to your preferences.
This dish is best served immediately for maximum flavor and freshness.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 12g
Cholesterol: 80mg