Cheese Ravioli with Cherry Tomatoes & Corn

Cheese ravioli are a weeknight classic, filled with fluffy ricotta and just a pinch of nutmeg. Skip the heavy sauces and swing into summer with sweet corn and bursting tomatoes. 

What You Get

Three-cheese ravioli 

Sweet corn 

Cherry tomatoes 

Garlic 

Basil  

Grated Parmesan cheese 

What You’ll Need 

Salt and freshly ground pepper 

Olive oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 25 minutes 

Step 1

Bring a pot of salted water to a boil. Add the ravioli and cook until tender, about 5 minutes or according to package instructions. Drain the ravioli, reserving ¼ cup of the pasta water.

Step 2

Meanwhile, shuck the corn and cut the kernels from the cob. Cut the cherry tomatoes in half. Roughly smash 2 cloves of garlic. Pick a handful of basil, toss the stems, and tear the leaves. 

Step 3

In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the garlic and stir until fragrant, about 1 minute. Remove and discard the garlic. Add half of the basil and the cherry tomatoes to the pan, along with a pinch of salt, and cook until the tomatoes begin to collapse and release their juices, 5 minutes. Add the corn and continue to cook until sweet and tender, 3 minutes longer. Turn down the heat to low.

Step 4

Add the ravioli to the pan with the tomatoes, along with the reserved pasta water, and turn to coat. Simmer until the sauce has thickened slightly, 2 minutes. Season to taste with salt. 

Step 5

Heap the ravioli, tomatoes, and corn in bowls. Drizzle with olive oil, sprinkle with the Parmesan, and scatter with the remaining torn basil. Grind with pepper and serve warm.