If you are looking for a quick, cozy dinner that still feels a little special, this Sweet Corn Ravioli delivers. The sauce is rich and creamy, the corn adds natural sweetness, and everything comes together in one skillet. For the perfect side dish, whip up a batch of our easy breadsticks. It is an easy way to turn a simple ravioli dinner into a full, comforting meal.
Why You’ll Love This Recipe
Canned corn might sound simple, but it is doing real work in this recipe. Corn brings sweetness and texture that balances the salty Parmesan and rich cream. Because it is already cooked, it browns quickly in butter, adding depth without extra steps. This is also what keeps the recipe fast enough for weeknights, even though it tastes like something you would order at a restaurant. If you want to prepare this recipe with fresh corn, start with our corn on the cob recipe.
Ingredient Notes and Easy Substitutions
Cheese ravioli: Refrigerated cheese ravioli keeps this recipe simple and accessible, but spinach and cheese ravioli or mushroom ravioli both work well.
Cream: Heavy cream creates the richest, silkiest sauce. Half-and-half can be used for a lighter option, though the sauce will be slightly thinner.
Parmesan cheese: Finely grated parmesan melts smoothly into the sauce. Avoid shredded parmesan, which can make the sauce grainy.
Protein add-ins: Pan-seared chicken or shrimp can be cooked separately and folded in at the end. Keep the seasoning mild so the sweet corn remains the focus.
Tips for a Smooth, Creamy Sauce
The key to this sauce is low heat once the cream and cheese are added. Parmesan can break if the pan is too hot. Stir gently and give it time to melt fully before adding the ravioli. Reserved pasta water is not optional; a splash or two loosens the sauce and helps it cling to the pasta instead of pooling at the bottom of the skillet.
Storage and Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to bring the sauce back together. Avoid high heat, which can cause the sauce to separate.
Sweet Corn Ravioli
Ingredients
- 1 package (9 ounces) refrigerated cheese ravioli
- 3 tablespoons unsalted butter
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 teaspoon garlic, minced
- ¾ cup finely grated parmesan cheese, plus more for garnish
- ¾ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until tender. Reserve about ½ cup of the pasta water before draining. Set the ravioli aside.
- In a medium nonstick skillet over medium heat, melt the butter. Add the drained corn and cook, stirring occasionally, for 3-4 minutes until it is warmed through and begins to lightly brown.
- Add the garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Reduce the heat to low. Stir in the parmesan, heavy cream, kosher salt, and black pepper. Mix until the parmesan is fully melted and the sauce is smooth and creamy.
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, gradually stir in small amounts of the reserved pasta water until the consistency is to your liking.
- Serve immediately, garnished with more parmesan and chopped parsley.
This recipe was inspired by the Sweet Corn Ravioli on iamhomesteader.com
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