Ravioli in a Basil Corn Creamy Sauce

I have served fresh summer Jersey corn (the best) on pasta before, but this recipe takes the cake.

I buy locally made ravioli, and this sauce is perfect to showcase the summer flavors stuffed in the ravs.......here, I served it over corn ravioli, that was stuffed with cheeses, corn and herbs.    

You can serve this over plain cheese ravioli, it's perfect.

I really didn't measure.  It's all about a little bit of butter and cream and pesto (just a small amount).

For 2 people, and one package of fresh ravioli:

2 ears of shucked fresh corn
2 tbsp of butter
1/4 cup heavy cream
handful of chopped basil
handful chopped chives
heaping tbsp of basil pesto

Standing the corn up, slice the kernels off the cobs into a bowl, catching all the juices.

In a skillet, heat about 3 tbsp of butter and add in the corn.  Once the corn is simmering, add in the cream and pesto.  Simmer this sauce about 3 minutes, swirling the cream and pesto around so it is a nice consistency.  

Season with salt & pepper (I used pink peppercorns for color).

Cook the raviolis per directions and pour this delicious sauce right over the pasta in a serving bowl.

Garnish with fresh basil.  

This is the best creamed corn you will ever have!

Takes about 10 minutes from start to finish and you will be making this again tomorrow.   



Katie C. said…