Creamy Parmesan Corn Ravioli has been my ultimate weeknight comfort food ever since I discovered how simple it is to whip up this delicious dish. I remember the first time I made it; the aroma of sweet corn and sharp Parmesan filled my kitchen, promising a truly satisfying meal. This easy Creamy Parmesan Corn Ravioli is so quick, you can have a restaurant-worthy dinner on the table in under 30 minutes, making it perfect for busy evenings. Trust me, this homemade Creamy Parmesan Corn Ravioli will become your go-to too. Let’s get cooking!
Why You’ll Love This Creamy Parmesan Corn Ravioli
- The taste is incredible – a perfect balance of sweet corn and savory Parmesan cheese.
- It’s a super fast meal, ready in just 25 minutes from start to finish.
- You get a satisfying, creamy texture that feels truly indulgent.
- This Parmesan Corn Ravioli with Cream Sauce is surprisingly budget-friendly, using simple ingredients.
- It’s a fantastic go-to for families, even picky eaters will devour this dish.
- The bright flavors make it a delightful alternative to heavier pasta dishes.
- You’ll love the quick prep time, making weeknight dinners a breeze.
- This Parmesan Corn Ravioli with Cream Sauce is pure comfort food in a bowl.
Ingredients for Creamy Parmesan Corn Ravioli
Gathering these simple Creamy Corn Ravioli ingredients is the first step to this delightful dish. You’ll need 9 oz refrigerated cheese ravioli – no need for fresh pasta here, the refrigerated kind works perfectly! For that rich flavor, grab 3 tablespoons unsalted butter. Freshness is key, so get 2 ears fresh corn, kernels cut off the cob; this adds a lovely sweetness. You’ll also need 1 teaspoon minced garlic for a fragrant kick, and about ¾ cup finely grated Parmesan cheese – grating it yourself makes for the smoothest sauce. To make it wonderfully creamy, have ¾ cup heavy whipping cream ready. Finally, season with 1 teaspoon kosher salt and ¼ teaspoon black pepper, and some fresh parsley for garnish.
How to Make Creamy Parmesan Corn Ravioli
- Step 1: Get your oven ready by preheating it to 350°F (175°C). While the oven heats, fill a large pot with water, add a good pinch of salt, and bring it to a rolling boil.
- Step 2: Carefully add the 9 oz refrigerated cheese ravioli to the boiling water. Cook them according to the package directions, which is usually just 3 to 5 minutes. You want them tender but not mushy.
- Step 3: Before you drain the pasta, scoop out and reserve about ½ cup of the starchy pasta water. This liquid gold is perfect for adjusting the sauce later, making it easier to achieve the ideal consistency. Then, drain the ravioli and set them aside.
- Step 4: Now, let’s build that amazing sauce! In a large nonstick skillet, melt the 3 tablespoons unsalted butter over medium heat. You’ll know it’s ready when it’s shimmering and smells slightly nutty.
- Step 5: Add the 2 ears fresh corn, kernels cut off the cob, to the skillet. Sauté them for about 4 to 5 minutes, stirring occasionally, until they become tender and get those lovely little golden-brown edges.
- Step 6: Stir in the 1 teaspoon minced garlic and cook for just another minute until it becomes wonderfully fragrant. Be careful not to burn the garlic, or it can turn bitter.
- Step 7: Reduce the heat to low. This is where the magic happens: stir in the ¾ cup finely grated Parmesan cheese, the ¾ cup heavy whipping cream, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir gently until the Parmesan cheese melts completely, creating a smooth, luscious cream sauce. This is how to make Creamy Parmesan Corn Ravioli truly shine.
- Step 8: Gently return the cooked ravioli to the skillet. Toss everything together carefully to coat each piece of pasta in the creamy Parmesan sauce.
- Step 9: If the sauce seems a little too thick for your liking, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired creamy consistency. This step is crucial for how to cook Parmesan Corn Ravioli perfectly.
- Step 10: Serve your delicious Creamy Parmesan Corn Ravioli immediately. Garnish generously with extra grated Parmesan cheese and a sprinkle of fresh chopped parsley for a burst of color and freshness. Enjoy this delightful Parmesan Corn Ravioli!
Pro Tips for the Best Creamy Parmesan Corn Ravioli
I’ve learned a few tricks to make this Creamy Parmesan Corn Ravioli recipe absolutely perfect every single time. Follow these simple tips for a restaurant-quality dish right in your own kitchen.
- Always use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Don’t overcook the ravioli! They cook very quickly, and overcooking can lead to a mushy texture, which we definitely want to avoid.
- Reserve that pasta water! It’s starchy and salty, and a little bit added to the sauce helps create a silky, emulsified consistency.
- Taste and adjust seasonings before serving. The saltiness of Parmesan can vary, so tasting ensures your sauce is perfectly balanced.
What’s the secret to perfect Creamy Corn Ravioli?
The real secret to a perfect Creamy Corn Ravioli is the balance of ingredients and proper technique. Using fresh corn, grating your own Parmesan, and employing the reserved pasta water to create the ideal Parmesan Corn Ravioli sauce recipe are key. It’s all about building layers of flavor and texture. For more on achieving the perfect sauce consistency, you can check out tips on making pan sauces.
Can I make Creamy Parmesan Corn Ravioli ahead of time?
You can prepare most of the components ahead of time. Cook the ravioli and prepare the corn and sauce separately. Store them in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce and corn, then toss with the cooked ravioli, adding a splash of pasta water or milk if needed to loosen the sauce. For more information on food storage, consult the FDA’s guidelines.
How do I avoid common mistakes with Corn and Parmesan Ravioli Recipe?
A common pitfall with this Corn and Parmesan Ravioli Recipe is using pre-shredded cheese, which can result in a gritty sauce. Another mistake is overcooking the ravioli; they only need a few minutes. Lastly, don’t skip reserving the pasta water – it’s essential for achieving that luscious, creamy texture. If you’re interested in learning more about pasta cooking techniques, this guide on how to cook pasta is very helpful.
Best Ways to Serve Creamy Parmesan Corn Ravioli
This Creamy Parmesan Corn Ravioli is so satisfying on its own, but it also pairs beautifully with a few simple additions. For a complete meal, consider serving it alongside a crisp green salad with a light vinaigrette. The freshness of the salad cuts through the richness of the pasta perfectly. Another great option for Parmesan Corn Ravioli dinner ideas is some crusty garlic bread; it’s perfect for soaking up any extra creamy sauce left on the plate. If you’re looking for a lighter touch, a simple steamed or roasted vegetable like asparagus or green beans makes an excellent Creamy Corn Ravioli side dish.
Nutrition Facts for Creamy Parmesan Corn Ravioli
Here’s a breakdown of the estimated nutritional information per serving for this delightful Creamy Parmesan Corn Ravioli dish. Keep in mind that these are approximate values, as actual nutrition can vary slightly based on specific ingredients and preparation methods.
- Calories: 630 kcal
- Fat: 38 grams
- Saturated Fat: (Not specified in recipe details)
- Protein: 21 grams
- Carbohydrates: 52 grams
- Fiber: 5 grams
- Sugar: (Not specified in recipe details)
- Sodium: (Not specified in recipe details)
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Creamy Parmesan Corn Ravioli
This Creamy Parmesan Corn Ravioli is so delicious, you might have leftovers, and that’s a good thing! Once it’s cooled down slightly, transfer the pasta to an airtight container. Stored properly in the refrigerator, this Parmesan Corn Ravioli comfort food will stay fresh for about 3 to 4 days. If you want to keep it even longer, you can freeze it for up to 3 months. Just make sure it’s in a freezer-safe container or bag.
When you’re ready to enjoy your leftovers, the best way to reheat is gently on the stovetop. Place the ravioli in a skillet over low heat with a splash of milk or reserved pasta water to loosen the sauce and bring back that creamy texture. You can also reheat it in the microwave, stirring halfway through for even heating. Avoid overheating, as this can make the ravioli gummy.
Frequently Asked Questions About Creamy Parmesan Corn Ravioli
What is Creamy Parmesan Corn Ravioli?
Creamy Parmesan Corn Ravioli is a delightful pasta dish featuring tender cheese-filled ravioli tossed in a rich, velvety sauce made from heavy cream, butter, Parmesan cheese, and sweet corn kernels. It’s a quick and comforting meal that’s perfect for any night of the week.
Can I use frozen corn instead of fresh for Creamy Parmesan Corn Ravioli?
Absolutely! If you don’t have fresh corn, frozen corn works wonderfully as a substitute for this Creamy Parmesan Corn Ravioli. Just make sure to thaw it properly before adding it to the skillet. The flavor might be slightly different, but it will still be delicious.
How do I make this an Easy Corn Ravioli Parmesan style?
To make this an easy Corn Ravioli Parmesan style, stick to the recipe’s core ingredients and steps. Using refrigerated ravioli and fresh or frozen corn keeps the prep time minimal. The key is the simple cream sauce that comes together quickly, making it a hassle-free dish. For more on quick meal preparation, you can visit my about page.
Can I add other vegetables to this Creamy Corn Ravioli dish?
Yes, you can definitely add other vegetables to enhance this Creamy Corn Ravioli dish! Sautéed spinach, peas, or even small diced zucchini would be great additions. Just add them along with the corn and garlic, cooking until tender before adding the cream and cheese.
Variations of Creamy Parmesan Corn Ravioli You Can Try
While this Creamy Parmesan Corn Ravioli is fantastic as is, I love experimenting with variations to keep things exciting. You can easily adapt this recipe to suit your tastes or dietary needs. For a heartier meal, consider adding some cooked chicken or shrimp to the skillet along with the ravioli. If you’re looking for a truly savory Creamy Corn Ravioli experience, a pinch of smoked paprika or a dash of white wine in the sauce can add wonderful depth. And of course, this recipe is already a fantastic Vegetarian Creamy Corn Ravioli, but you could also add sautéed mushrooms or spinach for extra flavor and texture. Don’t be afraid to get creative with your own favorite additions! For any questions or inquiries about the recipe, feel free to contact us.
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Creamy Parmesan Corn Ravioli: 25-Minute Delight
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and comforting Creamy Parmesan Corn Ravioli Skillet, ready in just 25 minutes. This easy recipe features tender cheese ravioli coated in a rich sauce made with fresh corn, butter, and Parmesan cheese.
Ingredients
- 9 oz refrigerated cheese ravioli
- 3 tablespoons unsalted butter
- 2 ears fresh corn, kernels cut off the cob
- 1 teaspoon minced garlic
- ¾ cup finely grated Parmesan cheese (plus extra for serving)
- ¾ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh chopped parsley, for garnish
Instructions
- Fill a large pot with salted water and bring it to a rolling boil.
- Cook the cheese ravioli according to the package directions, usually 3 to 5 minutes.
- Before draining, save ½ cup of the pasta water and set it aside.
- Drain the pasta and set it aside.
- In a large nonstick skillet over medium heat, melt the butter.
- Add the fresh corn kernels and sauté for 4 to 5 minutes, or until tender and lightly golden.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Lower the heat to low and add the grated Parmesan, heavy cream, salt, and black pepper.
- Stir gently until the cheese melts and the sauce is smooth and creamy.
- Return the cooked ravioli to the skillet and toss gently to coat in the creamy sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water a little at a time until you reach your desired consistency.
- Serve immediately, garnished with extra Parmesan and chopped parsley for a fresh finish.
Notes
- Fresh corn adds a slight sweetness and crunch, but thawed frozen corn can be used as a substitute.
- Grate your own Parmesan cheese for the smoothest sauce.
- Save pasta water to help adjust sauce consistency.
- Avoid overcooking the ravioli to prevent them from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 630 kcal
- Fat: 38 grams
- Carbohydrates: 52 grams
- Fiber: 5 grams
- Protein: 21 grams
