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This easy Browned Garlic Butter Creamed Corn Cheese Ravioli is the best any night of the week dinner. Each cheese ravioli is tossed in a creamy garlic herb pan sauce and topped with caramelized browned butter corn. Every bite is layered with delicious summer flavors and beyond delicious. When you’re in need of an easy and almost no-cook summer meal, make this ravioli!

overhead photo of Browned Garlic Butter Creamed Corn Cheese Ravioli in pasta bowl with fork

Is there anything better than a delicious bowl of ravioli for dinner? And on the Monday following the long July 4th weekend?

Probably not. This really is the dinner you need tonight. And the good news is that it’s easy enough to make any night of the week, even on a busy Monday. Plus, if you happen to have a summer garden growing, some corn in your fridge, and ravioli stashed in the freezer, you might even have all of the ingredients on hand.

OK, I realize that probably only a select handful of you will have these ingredients on hand. But for me, these are some of my “summer staples”. Either way, this ravioli is worth hitting up the market to pick up fresh ingredients. I really can’t begin to describe just how good this simple summer dinner is.

Every bite truly melts in your mouth and is layered with fresh summer ingredients…simple, easy, and SO GOOD!

overhead photo of uncooked Cheese Ravioli before boiling

So let’s talk details…

On this browned garlic butter creamed corn cheese ravioli. My ravioli are homemade because we don’t have a Trader Joe’s here. And while we do have options at Whole Food, I actually really love making homemade ravioli. We’ve been having a lot of summer afternoon storms, so I’ve found some comfort in rolling out the sheets of pasta dough, stuffing them with my favorite mix of cheeses, and then sealing them up into cute little cheese-filled ravioli.

Whenever I make homemade ravioli, I always make enough to stash at least one batch in the freezer for quick and easy weeknight dinners.

All that said, I get that most of us don’t want to make fresh ravioli on a Monday. Therefore, I recommend finding a simple cheese ravioli…something with a creamy ricotta would be delicious. But really just pick your favorite variety.

PS. I am sharing the ravioli recipe below too, just in case any of you might like to use it!

overhead photo of Browned Garlic Butter Corn in skillet

And now, onto the rest.

Specifically this garlicky browned butter corn in an extra creamy white wine pan sauce. It’s delicious.

Since it’s summer and it’s super hot, I wanted to create a recipe that’s quick, simple, easy, requires no oven, and is still delicious.

It all starts with caramelizing the shallots and corn together until the corn just starts to take on some color. At this point, toss in lots of salted butter, garlic, and herbs and continue to cook until the butter is turning golden, and the corn is crisping on the edges.

Now, this next step is key, or at least to me. I LOVE spooning the crisped corn and butter over the cooked ravioli for added texture. Of course, you don’t have to do this, but the added texture and flavor is really nice.

Once you’ve done that, add a little white wine and simmer together for a few minutes. Stir in a touch of cream, plenty of parmesan, and fresh basil, and then toss in the ravioli.

And dinner is complete. Simple simple, but truly delicious. And the smells coming from the kitchen…yep, just wonderful.

overhead close up photo of Browned Garlic Butter Creamed Corn Cheese Ravioli in pasta bowl with fork

So you see?

Cozy summer comfort food, my favorite! I love lighter summertime dishes, but sometimes I find the cozy recipes are still needed on summer nights. This ravioli is perfect for that.

It’s simple, but yet so full of flavors that everyone really enjoys. I love serving this ravioli with a summery side salad full of garden greens (we have arugula, lettuce, and kale this year) tomatoes and herbs. Just something basic.

I know I say this every single day, but this recipe really is so good. Hands down it’s one of my summer favorites. It’s one of those recipes that you’ll crave time and time again. And really? Corn in browned butter with garlic, thyme, plus basil…and a touch of cream?

As Asher would tell me to say, DELECTABLE.

overhead photo of Browned Garlic Butter Creamed Corn Cheese Ravioli

Looking for other quick weeknight dinners with summer produce? Here are some favorites:

Garlic Butter Creamed Corn Chicken

One Pot Lemon Basil, Corn, and Ricotta Pasta

20 Minute Lemon Butter Pasta with Whipped Ricotta and Spicy Breadcrumbs

Lastly, if you make this browned garlic butter creamed corn cheese ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Browned Garlic Butter Creamed Corn Ravioli

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 454 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
    2. Meanwhile, add the olive oil to a large skillet set over medium heat. When the oil shimmers, the add the shallots and corn. Cook 5 minutes or until the corn is golden. Add the butter, garlic, thyme, and season with salt and pepper. Cook until the butter begins to brown and the corn begins to crisp, about 3-4 minutes. Season with salt, pepper, and crushed red pepper flakes. Remove 1-2 large spoonfuls of the corn and butter from the skillet for topping, set aside.
    3. Reduce the heat to low. Pour in the wine and simmer 2 minutes. Add the cream and parmesan, cook another few minutes until warmed through. Drop the ravioli into the sauce, gently tossing to combine. Remove from the heat and add the basil.
    4. Divide the ravioli between plates and top with the reserved corn plus fresh basil and thyme.

Cheese Ravioli

Prep Time 30 minutes
Total Time 30 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup shredded fontina cheese or crumbled blue cheese
  • 1/2 cup grated parmesan
  • kosher salt black pepper
  • 1 pound fresh pasta dough (or 40 wonton wrappers)

Instructions

  • 1. In a medium bowl, mix the ricotta, fontina cheese, parmesan, and season with salt and pepper.
    2 Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method
    3. Freeze or use immediately as directed in recipe.

overhead horizontal photo of Browned Garlic Butter Creamed Corn Cheese Ravioli

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Comments

  1. 5 stars
    Ok this recipe is balls off the walls good. It screams summer with fresh corn and basil. Also perfect pasta for the people who pretend not to like pasta and say it’s “too heavy” (but really we know they just don’t want the calories because WHO DOESNT LIKE PASTA AMIRITE) because this dish feels light and fresh. I don’t take measurements so my sauce wasn’t as sauce-y, and I used chicken broth instead of wine because I drank all the wine while cooking LOL WASSUP and still, delicious! Also I used cheese tortellini from Costco instead of ravioli. 10/10 will cook again.

    1. Hey Victoria,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  2. 5 stars
    This was incredible. My husband and I are staying at our family’s lake house with very limited resources in terms of groceries. After 3 separate grocery hauls we got everything we needed and decided to try this 2 ways – as an angel hair dish and as a risotto. Both were divine – we both had clean plates in minutes, I paired mine with a nice Sauvignon Blanc. Can’t wait to make this again, I look forward to making it this weekend. We need to try it with ravioli next time! My husband also wants to try a tube noodle – we will find any excuse to use that sauce! Another absolutely perfect HBH recipe!

    1. Hey Taylor,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

  3. My neighbor gave me a bunch of fresh corn and I had all the ingredients on hand. I also threw in some leftover chicken. It was amazing and so pretty with the green herbs. This will definitely go in my “company’s coming” recipe file.

    1. Hey Toby,
      Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan

  4. 5 stars
    I registered just to write about how much I enjoyed this dish. I followed the recipe to the letter with the exception of the basil. It was super easy to follow and came out even better than I expected. I loved the cream and wine with the sweetness of the corn. This is definitely one for the rotation. A friend told me about your Instagram page which led me to the website. I will definitely be trying more of your recipes.

    1. Hey Nicole,
      Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Jami,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hey Sara,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

      1. 5 stars
        This recipe is awesome! Quick and easy to make. I had chicken filled tortellini from Aldi’s so used that instead. How much basil? Recipe says 1/3 but not if what. I just sprinkled some in as I did not have fresh.

        1. Hey Kris,
          Happy Friday! I am delighted that this recipe was enjoyed. I appreciate you giving it a try:) 1/3 cup of basil. xTieghan

          1. Hey Karen,
            Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

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