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