Summer Harvest Cheese Ravioli + Lemon Butter
Cheese ravioli gets tossed in a fresh-flavored lemon butter sauce with tomatoes, corn, and basil. Ready in just 20 minutes!
Servings: 2 people
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 TBSP lemon juice
- 1 tsp lemon zest
- 3 TBSP butter
- Fresh basil leaves, torn
- Fresh parmesan cheese, grated for garnish
- Sea salt + Cracked black pepper, to taste
Instructions
- Carefully glide a sharp knife down the cob of corn to release the kernels; set them aside.
- In a large skillet, melt the butter over medium heat. Once it's warmed and slightly foamy, stir in the lemon juice, garlic, and the tomatoes. Cook, stirring occasionally, for about 5 minutes so the tomatoes soften or burst.
- After 5 minutes, add the corn and the wine; hit it with some salt and stir. Let it simmer for about 5 minutes or until the wine has reduced by half and the sauce has thickened up a bit.
- Now add the fresh ravioli to the pan, tossing it well enough to coat with the sauce. Cover the skillet and let the ravioli cook until tender—about 3-5 minutes. Give it a stir once in a while to prevent the ravioli from sticking to one another.
- Right before serving, stir in the lemon zest, fresh basil, and freshly grated parmesan and season with cracked black pepper.
Notes
- If using frozen corn transfer it to a colander first to give it a rinse under cool water. This gets rid of frost. The you can proceed with the recipe as written.
- You can use frozen ravioli but will have to cook it separately, as per the instructions on the packaging. Once cooked, toss it into the skillet at the end.
- Don't want to cook with wine? Swap it with vegetable or chicken broth.
- Any ravioli variety will go well with this recipe (cheese and spinach, lobster, mushroom, sausage, etc.)