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
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 25 minutes
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.
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.
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.
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.
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.