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
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Ingredients
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1 tablespoon
olive oil
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2
scallions thinly sliced
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1
garlic clove minced
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kernels from one ear of sweet corn
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1/3-1/2 cups
heavy cream
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1
small Roma tomato seeded and diced
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1 tablespoon
fresh basil
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salt and pepper
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1/2 pound
prepared cheese ravioli - I used Trader Joe's Parmesan arugula
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freshly grated parmesan for the table
Directions
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Bring a big pot of salted water to a boil.
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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.
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Boil the ravioli according to package directions.
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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.
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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.
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