Name: Summer Harvest Ravioli With Lemon Butter Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 17 min
Ingredients: 10 oz fresh cheese ravioli; 1 fresh cob of corn, kernels sliced off (This should yield about a cup of corn); 1 cup cherry tomatoes; 1 clove garlic, grated to a paste or minced; 1/4 cup dry white wine (I like to use Pinot Grigio, Sauvignon Blanc, or Chardonnay); 2 tablespoon lemon juice; 1 teaspoon lemon zest; 3 tablespoon butter; Fresh basil leaves, torn; Fresh parmesan cheese, grated for garnish; Sea salt + Cracked black pepper, to taste

This cheese ravioli with lemon butter sauce is fresh and light, and tossed with the best things late summer has to offer. Think tomatoes, corn, and basil. The kicker? It’s ready in just 20 minutes.

Sweet fresh corn, cherry tomatoes, basil, lemon butter—this summer harvest ravioli with butter sauce is what summer tastes like when the garden’s actually delivered on its promises. I love writing recipes that send my garden-happy readers straight out the back door, clippers in hand, to pick what they’ve spent all season growing. And for whatever you didn’t plant yourself, well, that’s just your excuse to hit up the local farm stand or market this weekend.

⇨ For more summery pasta recipes, I highly recommend my lemon pasta with shrimp or this awesome Instant Pot pasta primavera.

Ingredients at a Glance

Ingredients laid out on a dark background.

A quick look at some of the essentials before we dive into the recipe:

Cheese ravioli: fresh is best and can be found in the refrigerated pasta section at the grocery store. I really like Giovanni Rana’s brand.
Corn: an ear of fresh corn so you get the sweetest kernels. If you’re making this pasta outside of corn season, go ahead and steam some frozen corn, or omit it completely.
Dry white wine: reach for Sauvignon Blanc, Pinot Grigio (or Pinot Gris), or an unoaked Chardonnay; all bring the crisp, bright acidity you need to cut through the richness of all that butter without tipping the sauce into unwanted sweetness.
Cherry tomatoes: they burst as they cook, releasing all of their sweet juices throughout the dish.
Parmesan: sprinkle it on before serving. It’ll melt into everything and create a subtle nutty, rich flavor.

How to Make Summer Harvest Ravioli With Lemon Butter Sauce

Step 1: Create the Sauce

Heat a large skillet over medium-low heat. Add the butter, and let it melt until it starts to get foamy.

Stir in the lemon juice and tomatoes. Let it cook on medium-low for about 5 minutes, stirring occasionally. The tomatoes will soften.

Add the garlic, and simmer for 30 seconds. Stir in the fresh corn and add the wine. Season with a pinch of salt and simmer for 5 minutes, or until the wine has reduced by about half and the sauce has thickened a bit.

Pan with tomatoes and corn in a butter wine sauce.

Step 2: Cook the Ravioli In the Pan

Add the fresh ravioli to the pan and toss to coat in the sauce.

Partially cover the pan with a lid and let it the ravioli cook for about 3-5 minutes, or until tender. Give it a good stir every now and then to prevent the ravioli from sticking to one another.

ravioli in lemon butter sauce tossed in a pan.

Step 3: Add Fresh Flavors Before Serving

Stir the lemon zest, fresh basil, and freshly grated Parmesan into the ravioli. Crack some black pepper over it and serve.

Substitutions

Frozen ravioli: can be used, but you will have to cook it separately according to the directions on the packaging, then toss it into the sauce once it’s ready.
Ravioli varieties: you can use any type of ravioli in this recipe! Sausage, spinach, chicken, butternut squash, etc.
Don’t want to cook with wine? No problem. Instead, use vegetable or chicken broth, or even a splash of white wine vinegar.
Frozen corn: Place it in a colander and rinse it under cool water to remove any frost, then proceed with the recipe. It shouldn’t need any more cooking time than fresh corn.

Serve It With…

For salads, this ravioli pairs beautifully with a caprese salad, Greek salad with feta, or a simple Caesar salad, which you could amp up with homemade Caesar dressing if you’re up to it.

Looking for starters? Maryland crab cakes are always a hit, or serve whipped ricotta with garlic-roasted tomatoes.