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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.
This looks perfect for a end-of-summer dinner and am looking forward to making it tonight.
Re: the basil, that’s “1/3 basil” means 1/3 cup? (See last ingredient)
Hey there,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! Yes, 1/3 cup of basil) xT
Delicious and easy. I used sage and Chardonnay because thats what I had on hand and it was perfect.
Hi Marcy,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
This was AMAZING! It’s full of summer flavors, and it’s a great comfort dish that’s still light enough for summer nights. Making it with store-bought ravioli made this very easy to accomplish, too.
Now I want to make this with your homemade ravioli for a dinner party! I’d prefer to make the ravioli the night before, so I’ll freeze them like you suggest. But should I thaw them before cooking the next day, or just drop straight into the water frozen? Thanks! 🙂
Hey Stefanie,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! You can drop in the water from frozen:) xx
My daughter told me about this recipe because I like to do “meatless” Mondays and also share with a pescatarian friend. This is a winner. I loved it, and I’m sure she will love it too.
Hi Traci,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Amazing! Used gnocchi instead of ravioli since it’s what I had. One of the best recipes I have made ! Whole family loved it!
Hey Meg,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
I made this over the weekend using fresh corn and coconut milk. So good. Even my husband who is not much of a pasta eater loved it. Also Great to be able to cook a quick delicious meal without using the oven on a 95 degree day! Will definitely make again.
Hi Deb,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Absolutely delicious! Everyone loved it and my husband claimed it was in his top five favorite pasta dishes ever. I really liked that the sauce was “light” even though there is some cream. It wasn’t too heavy for a summer dinner on the patio. Thanks for all your amazing recipes!
Hey Jeannie,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This was so quick and easy! And upped my ravioli game (I usually just toss in a red or pesto sauce). Great recipe.
Hi Caitlin,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Could you substitute gnocchi for the ravioli?
Hey Parker,
Totally, that would work well for you!! I hope you love the recipe, please let me know if you have any other questions! xT
Followed the recipe exactly only adding a handful of chopped fresh tomatoes as garnish. Exquisite! Delicious! Comfort food to another level. Used less than average store bought ravioli and this dish elevated it to sublime. I will try on linguine next because I think the creamed corn sauce can stand alone. Bravo!
Hey Wendy!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
This was so very delicious and relatively easy to make. I made it for my husband who usually wants meat, but was so satisfying that he did not even miss the meat!
Hi Mary,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
I have made this a few times and realized that I haven’t left a review yet. It is fantastic and simple to make. I am sure I will be making it again many more times in the future.
Hey Djienne,
Happy Sunday!! Thanks for sharing your feedback and making this recipe so often, love that you have been enjoying it! Happy 4th of July!??
Hey, Tieghan … it’s summertime, so I made this last nite and it was superb. I sometimes fiddle with recipes, but made this one exactly to specs, including fresh corn and a cheese-sun-dried-tomato ravioli from a nearby specialty shop.
Thanks much … this one goes in the “company’s comin’” file, hah.
Hey Dave,
Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)
If you had to serve a meat alongside this entree, what would you choose?! Serving up a crowd of hungry people who would may like some additional protein 🙂
Hey Annalisa,
I would do a roasted chicken or even a beef tenderloin. Please let me know if you have any other questions! xx
My new favorite ravioli recipe! So good and so easy.
Hey there,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
This recipe was SO delicious!! My husband and I loved it! It will definitely become a go to dinner in our house!
Hey Caitlin,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
This recipe is AMAZING! I used the roasted cauliflower & ricotta ravioli from Trader Joe’s and highly recommend with this recipe- the sauce adds such a great flavor and the cauliflower ravioli was a nice way to get some extra veggies in. This meal feels gourmet but is so quick and easy to make. Definitely have been putting it in the rotation!
Hey Kirsten,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Hi! How might you use frozen corn in this recipe?
Thanks!
Hi there,
I would just thaw and drain your corn and then follow the recipe as written:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan