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
scallions thinly sliced
garlic clove minced
kernels from one ear of sweet corn
small Roma tomato seeded and diced
salt and pepper
prepared cheese ravioli - I used Trader Joe's Parmesan arugula
freshly grated parmesan for the table
In This Recipe
Bring a big pot of salted water to a boil.
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.
Boil the ravioli according to package directions.
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.
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.