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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!
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!
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!
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.
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.
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
Servings: 6
Calories Per Serving: 417 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound cheese ravioli, homemade or store bought
- 2 tablespoons extra virgin olive oil
- 3-4 ears corn, kernels removed from the cob
- 1 medium shallot, chopped
- 4 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh chopped thyme, plus more for serving
- 1 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup heavy cream, canned coconut milk, or whole milk
- 1/3 cup grated parmesan or Asiago cheese
- 1/3 fresh basil, plus more for serving
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
Servings: 6
Calories Per Serving: 424 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Made this with the addition of some lobster meat- so good, especially with a chilled white wine! Thank you for the recipe.
Amazing! I am really glad you enjoyed this one, Nora! Thank you! xTieghan
I love corn and this was a fun and different way to eat it. It was delicious and so easy to make!
Amazing! Thank you so much Jordan! xTieghan
I just made this, and it was delicious! I used chicken mozzarella tortellini instead of ravioli. Even though it is a summer recipe, it was perfect on a cool, crisp autumn day.
I am so glad this turned out so well for you, Amanda! Thank you! xTieghan
I’ve made this now about 5 times now, and each time it has turned out wonderfully! My family likes it (even my picky eater-daughter) and it’s easy to whip up. I’ve tried variations on this, as I’ve not had ingredients, or as I’ve been in a bigger hurry, plus, I’ve done shortcuts. Last night I did not have cream, or fresh thyme, or even ravioli. Instead I made a white sauce with butter, flour and 2% milk, and I used cheese tortellini (which I buy from Costco, and then freeze until needed) instead. And I forgot the basil! Plus, I usually don’t add the parmesan at all, but just put it on the table to top the dish, before serving. Still the recipe holds together and satisfies. The surprising combination of corn, thyme, cheese filled pasta, and a creamy sauce-plus the kick of red pepper flakes is just so satisfying! This one is a keeper for sure! If I’m making it for a Sunday, or a fancier dinner, I do the entire recipe as written – but as a hurry and throw-together weeknight dinner cutting some corners works as well. Thanks Tieghan!
That is so amazing! I am really glad you have been loving this recipe, Liz! Thank you for trying it! xTieghan
This was absolutely perfect — I added hot Italian sausage (removed from the casing, browned and defatted) after letting a butter brown for a few minutes. It really was so good! I had the sauce with no pasta for lunch the next day — it had enough of the cream and parm to bind it together like a corn pudding. Thank you!! Xo
That is so amazing to hear! Thank you Melissa!! xTieghan
I’ve made this five times, and it’s been outstanding each time. It was my first HBH recipe, and now I’m hooked. Thanks for reinvigorating my enjoyment of cooking with so many delicious recipes!
Thank you so much Larissa! xTieghan
So excited to make this! Should I cook/grill/boil the corn before adding it to the skillet?
Many thanks!
Hey Irene,
No need to cook the corn before adding to the skillet:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Simple and so yummy!!! I made it with cheese-asparagus ravioli and I’m in love. The corn is sweet and creamy. Perfect comfort meal!
Thank you so much Lindsey!! xTieghan
Getting ready to try this one this weekend! How far in advance can you make the pasta dough? And what herb did you use in your dough for this recipe? Looks amazing!
Hey Emily,
I would make the pasta dough more than 2 days prior, I used some basil parsley, anything you like will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Reminds me of a corn risotto I made since we’ve been in this pandemic posture, made your savory herb butter Dutch baby tonite, this is next.
Amazing! I am really glad this turned out so well for you, Erin! xTieghan
I was looking for a sauce to go with frozen roasted corn ravioli and thought a tomato-based or alfredo-style sauce might be too heavy. I’m so happy that I came across this recipe. Delicious. Full disclosure: I used a 10 oz. bag of frozen corn instead of fresh off the cob; 1/2 & 1/2 instead of cream; only added 1/2 teaspoon of red pepper flakes instead of a full teaspoon; and added about 1/2 pint of quartered grape tomatoes before I added the wine. The end result was really good. I will be sure to check this site often.
Oh so amazing! I am really happy this recipe turned out so well for you Ann!! I hope you love all of the other recipes you try of mine! xTieghan
I made this last night for dinner and my husband and I loved it! Even my 18th month old baby girl loved it! She finished everything on her plate! I’m really happy I found your site, Tieghan. 🙂
Thank you so much Ysabel! xTieghan
Our new family favorite! We had our favorite dessert in the house but nobody would eat it because we wanted the taste of dinner to last. It was that good!! Make this – you won’t be disappointed!
Love that! Thank you so much Abby! xTieghan
Easy and turned out great! Perfect for summer. I didn’t have shallot or basil, and there was still plenty of flavor.
Amazing!! I am so glad this turned out so well for you, Andrea! Thank you! xTieghan
This dish was so fancy and delicious!! And it only took 30 minutes to make (with store-bought fresh ravioli)! We loved it and will definitely be making this again.
So amazing!! Thank you so much for trying it! xTieghan