Craving ravioli? Yep, that was me! The other day, I couldn’t resist picking up a package of fresh ravioli, and it sparked an idea for a light yet flavorful summer dish: Ravioli with Corn and Tomatoes.
To bring this vision to life, I started by roasting a blend of sweet corn—my husband’s absolute favorite warm-weather veggie—alongside shallots, a dash of sea salt, and a mix of Italian seasonings. For extra flavor, I added some juicy tomatoes, sautéed with just the right amount of garlic to give them a deliciously aromatic kick.
Once perfectly roasted the veggies, I gently tossed them with spinach-ricotta-filled ravioli. The creamy pasta filling paired beautifully with the sweetness of the corn and the savory, garlicky tomatoes. To finish it all off, I topped the dish with a generous sprinkle of fresh basil, adding a vibrant, herby note that truly captured the essence of summer.
The result? A bowl of pure summer goodness that’s simple to make and incredibly satisfying. Whether you’re looking for a quick weeknight dinner or a dish to impress at your next get-together, this Ravioli with Corn and Tomatoes is a winner. Trust me, it’s as easy as it is delicious!
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. Add the tomatoes, garlic, oil, butter, salt, and pepper to a second parchment-lined sheet pan and 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 five minutes until juicy and softened.
While the vegetables are cooking, boil the ravioli according to package instructions. When cooked, scoop 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.
And just like that—it’s ready! Ravioli with Corn and Tomatoes is incredibly delicious and a breeze to prepare. I like finishing it with a sprinkle of freshly grated Parmesan and a handful of vibrant basil leaves. The cheese adds a decadent touch that complements the sweet corn and juicy tomatoes, while the basil ties it all together with its fresh flavor.
What I love most is how this dish highlights my favorite summer produce. It’s a perfect way to enjoy the season’s best ingredients in a meal that’s both comforting and light. Whether for a quick family dinner or a casual gathering with friends, this dish is sure to impress. Enjoy!
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 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 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.
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