I decided to make ravioli the other day and wanted to highlight summer produce. So I created Ravioli with Corn and Tomatoes. I roasted a mixture of sweet corn with shallots and seasonings alongside garlicky tomatoes. I gently tossed the veggies with the spinach-ricotta-filled pasta for a brightly flavored meal. Spiked with fresh basil made this dish feel summer in a bowl.
Ingredients for Ravioli with Corn and Tomatoes:
1 1/2 pounds of plain or spinach ravioli
reserve 1 cup pasta water
a handful of fresh basil
serve with parmesan cheese
Corn:
6 ears of corn - removed from cob
1/3 cup chopped shallots
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Tomatoes:
24 ounces cherry or grape tomatoes, halved
8 cloves garlic minced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tip: Prep the vegetables a few hours before roasting.
Let's see what we need.
We're ready to cook.
Place the corn on a parchment-lined sheet pan and toss with the oil, butter, shallots, salt and pepper. On a second parchment-lined sheet pan, add the tomatoes, garlic, oil, butter, salt, and pepper; toss. Transfer the pans to a preheated 450-degree oven and roast for ten minutes. Remove the pans from the oven and stir. Return the tomatoes to the oven and cook for another 5 minutes until juicy and softened.
While the vegetables are cooking, boil the ravioli according to package instructions. When cooked, scoop out the pasta into a colander and reserve 1 cup of the pasta water.
Transfer the ravioli to a bowl. Using the parchment papers as a guide -pour all of the tomatoes and juices over the ravioli and gently fold them together. Add the corn in the same fashion.
It's ready! Ravioli with Corn and Tomatoes is so delicious and easy to prepare. I like to serve it sprinkled with parmesan cheese and fresh basil. And I love how it highlights some of my favorite summer produce.
Enjoy!
Ravioli with Corn and Tomatoes:
1 1/2 pounds of plain or spinach ravioli
reserve 1 cup pasta water
a handful of fresh basil
serve with parmesan cheese
Corn:
6 ears of corn - removed from cob
1/3 cup chopped shallots
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Tomatoes:
24 ounces cherry or grape tomatoes, halved
8 cloves garlic minced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Place the corn on a parchment-lined sheet pan and toss with the oil, butter, shallots, salt and pepper. On a second parchment-lined sheet pan, add the tomatoes, garlic, oil, butter, salt, and pepper; toss. Transfer the pans to a preheated 450-degree oven and roast for ten minutes. Remove the pans from the oven and stir. Return the tomatoes to the oven and cook for another 5 minutes until juicy and softened.
While the vegetables are cooking, boil the ravioli according to package instructions. When cooked, scoop out the pasta into a colander and reserve 1 cup of the pasta water.
Transfer the ravioli to a bowl. Using the parchment papers as a guide -pour all of the tomatoes and juices over the ravioli and gently fold them together. Add the corn in the same fashion.
Time-Saving Tip: Prep the vegetables a few hours before roasting.