Ravioli with Creamy Corn Sauce
Summertime is the best season for flavorful produce here in New Jersey– peaches, melons, tomatoes, and sweet corn, among others. That’s why we’re known as the “Garden State!” I hope you’re in the midst of corn season too because you’ve got to try this luscious dish to be savored only when fresh corn on the cob is available. These ricotta-stuffed ravioli are bathed in a sauce based on butter, cream and sweet corn. This dish is not only delicious but really quick to make too, assuming you use purchased ravioli. Strip the corn from the cobs and mince the herbs.
Place the ravioli into a pot of water that’s come to a rolling boil.
For this dish, I bought cheese ravioli from Pastosa in Manasquan, NJ. The flagship store is in Brooklyn, but there are several other locations in New York and New Jersey. I got to the store just as it was closing at 6 pm so had little time to browse, but was amazed at the large selection of Italian products, fresh meats and prepared foods. I can’t wait to go back and peruse longer.
The sauce comes together quickly while the ravioli are boiling. Just melt the butter in the pan, and add the rest of the ingredients. Let the sauce reduce slightly, then add the ravioli directly to the pan once they’re cooked.
Don’t worry if a little water comes along with the ravioli. You can just let it cook a couple more minutes to reduce further.
The first time I made this, I used home-made ravioli and white corn, which has become the most prevalent in markets these days. If you can find yellow corn, it really makes for a prettier dish. And if you can find ravioli as good as Pastosa makes, save yourself the time and trouble of making your own.
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- 2 ears of yellow corn, kernels stripped off the cob
- 4 tablespoons butter
- ¾ cup heavy cream
- ¼ cup dry white wine
- a few sage leaves
- minced chives
- a few basil leaves
- a small grating of nutmeg
- salt, white pepper to taste
- 3 dozen small cheese ravioli
- grated parmesan cheese for topping
- Melt the butter in a large saucepan.
- Pour the heavy cream and white wine into the saucepan.
- Add the corn and cook the ingredients at high heat for a couple of minutes until it starts to thicken slightly.
- Add the salt, pepper and herbs and stir.
- Remove the cooked ravioli from the boiling water and place into the pan with the sauce.
- Don't worry if a little water comes along with the ravioli, you can reduce the sauce further if you want.
- Gently stir the ravioli in the sauce.
- Serve with grated parmesan cheese.