Sweet Corn Ravioli With Brown Butter Lemon Sauce

Name: Sweet Corn Ravioli With Brown Butter Lemon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2-3
Ingredients: 8 ounces Trader Joe's sweet corn ravioli (or any ravioli you'd like); 6 tablespoons butter; 1 cup fresh sweet corn (or canned corn drained and rinsed); 2 cups summer squash, diced (I used a mix of zucchini and yellow squash); 1 cup yellow onion, diced; 3 teaspoons garlic, minced; 3 tablespoons lemon juice (about 1/2 lemon); 2 tablespoons olive oil; 1/2 teaspoon salt; 1 teaspoon black pepper; 1/2 cup fresh basil; 1/2 cup fresh mozzarella balls (cut in half); 1/2 cup toasted walnuts; Parmesan cheese (for serving, optional)

by Wine a Little Cook a Lot

2-3 servings

40 min

These Trader Joe’s sweet corn ravioli are paired with a browned butter lemon sauce, summer squash, mozzarella and basil for a quick and easy summer dinner.

This recipe is made with Trader Joe's sweet corn ravioli with burrata & basil but you could use regular cheese ravioli as well!

Aside from these corn ravioli being delicious, it’s a quick and easy vegetarian dinner, perfect for summer.

Light, cheesy, buttery and a little crunchy…all the right things.

If you’re not watching carbs, a nice chunk of crusty bread goes well to mop up those delicious juices and a glass of white wine (of course!)

I also like a sprinkle of parmesan cheese and extra fresh basil on top.

sweet corn ravioli with brown butter lemon sauce

Sweet Corn Ravioli With Brown Butter Lemon Sauce

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Recipe details

Yield 2-3 servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

8 ounces Trader Joe's sweet corn ravioli (or any ravioli you'd like)
6 tablespoons butter
1 cup fresh sweet corn (or canned corn drained and rinsed)
2 cups summer squash, diced (I used a mix of zucchini and yellow squash)
1 cup yellow onion, diced
3 teaspoons garlic, minced
3 tablespoons lemon juice (about 1/2 lemon)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup fresh basil
1/2 cup fresh mozzarella balls (cut in half)
1/2 cup toasted walnuts
Parmesan cheese (for serving, optional)

Instructions

Melt butter in medium saucepan. Continue melting until foamy and browned, keeping careful watch so it doesn't burn.
Add corn, zucchini, onion and garlic. Toss to coat in the brown butter.
Stir in lemon juice, olive oil, salt and pepper. Cook, stirring occasionally, until veggies are slightly golden brown (about 25-30 minutes).
Meanwhile, cook ravioli according to package directions. Reserve 1/2 cup of the pasta water before draining. Drain (toss with olive oil to prevent sticking) and set aside.
Once veggies are browned, add basil, mozzarella and walnuts. Cook 1 minute.
Remove from heat. Stir in 1/4 cup of the reserved pasta water. If needed, add additional 1/4 cup. Season with salt and pepper.
Serve over ravioli with Parmesan cheese, fresh basil and lemon if desired.

Tips

*Use any type of ravioli you'd like!
*Simply omit the walnuts if needed.
*Summer squash and corn sauce can be made a day ahead.

Comments

Cloudcap on Oct 04, 2020

Brilliant recipe! Sounds soooo delicious — will definitely try it

1 Reply

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