Friday, August 17

Cheese Ravioli with Creamy Corn Sauce



Just because I love to cook doesn’t mean that I don’t have a soft spot for certain pre-made or frozen foods from the grocery store. Trader Joe’s frozen items are some of my favorites and their potstickers and edamame are a household staple. To save time on weeknights, I like to incorporate some store bought items into my cooking and keep duplicates in my fridge so that an easy meal is always available. Here, pre-made ravioli gets a makeover with a quick and spicy sauce with fresh sweet corn. It’s a dish that takes just minutes to make but still feels gourmet and put together.


Cheese Ravioli with Corn, Parmesan, & Jalapeno:
  • Heat 1 tbsp. olive oil and 1 tbsp. butter in a large skillet.
  • Add in 1/2 minced onion, 1 minced jalapeno,* and 2 cloves of minced garlic and cook for 5 minutes, or until softened but not brown.
  • Add in the kernels from 2 ears of corn and season with salt and pepper.
  • Cook for 2-3 minutes, then add in 1/4 c. heavy cream and simmer for 5 minutes, or until thickened.
  • Meanwhile, bring a large pot of water to a boil and cook 1/2 lb. spinach and cheese ravioli** according to package instructions.
  • Drain ravioli and immediately add to the corn sauce with a handful of grated Parmesan cheese.
  • Toss ravioli for a minute or until it absorbs some of the sauce, then divide onto plates and serve.
Serves two
*Add more or less depending on how spicy you like it.
**Or any type of ravioli you like.