This Ravioli with Corn and Zucchini in a Garlic Butter Sauce is a simple yet satisfying dish that brings together fresh summer flavors. The creamy ravioli is perfectly complemented by the tender zucchini and sweet corn, while the garlic butter sauce adds rich, aromatic flavor with just the right touch of heat from the red pepper flakes.
Ingredients:
- 1 package (about 12 oz) of ravioli (cheese or your choice)
- 1 cup fresh corn kernels (or frozen)
- 1 medium zucchini, diced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Directions:
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, typically about 4-5 minutes. Drain and set aside, reserving a little pasta water for later.
- Prepare the vegetables: While the ravioli is cooking, heat olive oil in a large skillet over medium heat. Add the zucchini and cook for 3-4 minutes, until tender but still slightly crisp. Add the corn and cook for another 2 minutes. Season with salt, pepper, and red pepper flakes (if using).
- Make the garlic butter sauce: In the same skillet, add the butter and garlic. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the butter is melted.
- Combine: Add the cooked ravioli to the skillet with the garlic butter sauce. Toss gently to coat the ravioli with the sauce, and add a bit of reserved pasta water if the sauce needs to be loosened.
- Serve: Transfer to serving plates, garnish with fresh basil or parsley, and top with grated Parmesan cheese. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 350 kcal | Servings: 4 servings
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