Make Ahead

Summer Corn Pasta Sauce with Ravioli

July 24, 2011
0 Ratings
  • Serves 4
Author Notes

It took me a solid 5-6 years of cooking before I was brave enough to tweak recipes. Now, I tweak with abandon, but am anxious about creating a recipe from the ground up. Blame it on a persistent fear of failure.

Yesterday, I had some things in abundance or that I needed to use up. Trader Joe's arugula Parmesan ravioli, corn, and heavy cream. I did a quick search for "Corn Pasta Sauce" that did not yield exactly what I was looking for.

So, I took the plunge into kitchen improvisation.

I served with simply prepared Jade green beans (quick boil drizzled with good olive oil and salt and pepper). I think fresh sage could be substituted for the basil. Also, box pasta could be substituted for the ravioli. For a pound, double the sauce recipe and use something like orrechiette or penne or maybe fettuccine. —AngelaR

What You'll Need
  • 1 tablespoon olive oil
  • 2 scallions thinly sliced
  • 1 garlic clove minced
  • kernels from one ear of sweet corn
  • 1/3-1/2 cups heavy cream
  • 1 small Roma tomato seeded and diced
  • 1 tablespoon fresh basil
  • salt and pepper
  • 1/2 pound prepared cheese ravioli - I used Trader Joe's Parmesan arugula
  • freshly grated parmesan for the table
  1. Bring a big pot of salted water to a boil.
  2. Saute the sliced scallions in the olive oil over medium high heat in a large frying pan until wilted. Season with a bit of salt. (I used to watch Sarah Moulton on Food Network back in the day and she always said season as you go, which I do and it makes all the difference in the world.) Add the garlic and corn. Saute for 2-3 minutes being careful not to brown the garlic and leaving the corn crisp.
  3. Boil the ravioli according to package directions.
  4. Lower heat to low and add the cream to the corn mixture. Heat the cream until it thickens slightly. Taste and add salt and pepper to your liking.
  5. Toss the ravioli into the sauce, gently mix everything together and cook over low heat for a few minutes. Transfer to a bowl. Put tomatoes and basil on top with a sprinkle of salt. Pass the cheese at the table.
Contest Entries

See what other Food52ers are saying.

  • AngelaR
  • AK
  • julie.lunt

3 Reviews

AK March 1, 2018
Made this last night and it was SO delicious....wouldn't change a thing...thanks for the recipe!
AngelaR August 6, 2011
Julie! This is great. I am glad you enjoyed it.
julie.lunt August 5, 2011
excellent recipe... my husband is late getting home from work and there might not be any left by the time he gets here!