Browned Garlic Butter Creamed Corn Ravioli

Browned Garlic Butter Creamed Corn Ravioli

Creamed corn ravioli: savor this rich and flavorful pasta dish with browned garlic butter and fresh thyme. A quick and easy gourmet meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 480 kcal

Ingredients

  

• 1 pound cheese ravioli, homemade or store bought
• 2 tablespoons extra virgin olive oil
• 3-4 ears corn, kernels removed from the cob
• 1 medium shallot, chopped
• 4 tablespoons salted butter
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh chopped thyme, plus more for serving
• 1 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions

 

• Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
• Meanwhile, add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the shallots and corn. Cook for 5 minutes or until the corn is golden. Add the butter, garlic, thyme, and season with salt and pepper. Cook until the butter begins to brown and the corn begins to crisp, about 3-4 minutes. Season with salt, pepper, and crushed red pepper flakes. Remove 1-2 large spoonfuls of the corn and butter from the skillet for topping, set aside.
• Reduce the heat to low. Pour in the wine and simmer for 2 minutes. Add the heavy cream and parmesan cheese, cook another few minutes until warmed through. Drop the ravioli into the sauce, gently tossing to combine.
• Remove from the heat and add the fresh basil. Divide the ravioli between plates and top with the reserved corn plus fresh basil and thyme.

Notes

– For best results, use fresh corn kernels; they offer a sweetness and texture far superior to frozen. If using frozen, ensure they are fully thawed and patted dry.
– When browning butter, watch it closely. It can go from perfectly nutty to burnt in seconds. Look for a golden-brown color and a fragrant aroma.
– If your sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starch helps emulsify the sauce.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra cream or water.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword creamed corn ravioli

The Technique That Makes It: Emulsion and Flavor Layering

The magic of this creamed corn ravioli lies in building layers of flavor and creating a stable, luscious sauce. The process begins with browning the butter. When butter is heated, its water content evaporates, and the milk solids begin to toast. This Maillard reaction is crucial for developing the nutty, complex flavor that elevates the dish beyond simple melted butter. Watch carefully, as browned butter can go from perfect to burnt in seconds; aim for a rich amber color and a fragrant aroma. Following this, the shallots and garlic are sautéed in the residual butter and olive oil. This gentle cooking extracts their aromatic compounds without scorching the garlic, which can turn bitter. The addition of crushed red pepper flakes at this stage allows their flavor to bloom in the fat. The white wine then deglazes the pan, lifting any flavorful browned bits (fond) from the bottom and adding acidity to balance the richness. The key to the creamy sauce is the emulsion formed when the heavy cream is introduced. By simmering gently, the cream reduces and thickens, creating a smooth, cohesive sauce that coats the ravioli. Finally, incorporating the parmesan cheese off the heat prevents it from becoming oily or clumpy, ensuring a velvety texture. The fresh corn kernels, cooked just until tender, add pops of sweetness and texture, contrasting with the smooth ravioli and sauce.

Troubleshooting

• Sauce is too thin: Simmer the sauce uncovered for a few extra minutes to allow the liquid to evaporate and the sauce to thicken. Ensure the heat is low to prevent scorching.
• Garlic is bitter: This usually means the garlic was cooked at too high a heat or for too long. Add the garlic towards the end of sautéing the shallots, or even after the shallots have softened, to prevent burning.
• Sauce is oily: The butter may have separated. This can happen if the heat is too high when adding the cream or cheese. Try whisking vigorously off the heat to re-emulsify. Using slightly less butter can also help prevent separation.
• Ravioli are sticking together: Ensure you cook the ravioli in plenty of well-salted boiling water and toss them gently with a little olive oil or sauce immediately after draining. Don’t overcrowd the pot.

Substitutions

• Shallots: Finely chopped yellow onion or even a leek (white and light green parts only) can be used instead of shallots. The flavor will be slightly milder and less sweet than shallots.
• Dry White Wine: Chicken or vegetable broth can be substituted for the wine. This will result in a less complex flavor profile but will still provide necessary liquid for deglazing.
• Heavy Cream: Half-and-half can be used, but the sauce will be thinner and less rich. You may need to reduce it longer to achieve desired thickness. Evaporated milk is another option for a creamier texture without added richness.
• Fresh Corn: Frozen corn kernels work well as a substitute for fresh. Thaw them completely before adding to the pan. Canned corn can also be used, but drain it very well and be aware it may have a softer texture and less vibrant flavor.

Pro tips

• For best results, use fresh corn kernels; they offer a sweetness and texture far superior to frozen. If using frozen, ensure they are fully thawed and patted dry.
• When browning butter, watch it closely. It can go from perfectly nutty to burnt in seconds. Look for a golden-brown color and a fragrant aroma.
• If your sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starch helps emulsify the sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra cream or water.

This browned garlic butter creamed corn ravioli is a delightful and surprisingly simple dish that promises to become a new favorite. Enjoy the rich flavors and comforting warmth it brings to your table!

Frequently asked questions

Try this next: Creamy Brown Butter Corn Pasta Alfredo: Cozy Comfort!

More from Creamy Pasta Recipes →