Summer Harvest Cheese Ravioli + Lemon Butter

Cheese ravioli gets tossed in a fresh-flavored lemon butter sauce with tomatoes, corn, and basil. Ready in just 20 minutes!

A Fresh & Light Cheese Ravioli Perfect for Summer

Sweet fresh corn, cherry tomatoes, basil, and lemon butter. All things that remind us of not only summer, but a successful summer bounty.

I love creating recipes that encourage my garden-happy readers to walk out to their gardens, pick their ingredients, and enjoy the flavors of what they’ve grown.

And for what you aren’t growing yourself, this recipe gives you the perfect excuse to hit up a local farm or market!

Ingredient List Quick Glance

*Exact measurements in recipe card below

• Fresh cheese ravioli, found in the refrigerated pasta section of the supermarket
• Butter
• Lemon
• Garlic clove
• Cherry tomatoes
• Dry white wine
• Cob of corn (you can use frozen corn in a pinch if you want to make this in the off seasons)
• Fresh basil
• Fresh parmesan
• Sea salt + cracked black pepper, to taste.

How to Make This Cheese Ravioli

1. Carefully slice the corn off of the cob and set it aside.
2. Melt the butter in a large skillet. Once it’s warm and foamy, stir in the lemon juice, garlic and tomatoes. Cook, stirring occasionally, for about 5 minutes to soften the tomatoes.
3. Stir in the fresh corn (see notes below if using frozen corn) and the wine. Season with salt and simmer for 5 minutes, or until the wine has reduced by half and the sauce has slightly thickened.
4. Finally, add the fresh ravioli to the pan and toss well to coat. Cover, and let it cook until tender—about 3-5 minutes—stirring occasionally to prevent ravioli from sticking to one another.
5. Before serving, stir in the lemon zest, fresh basil, and freshly grated parmesan. Hit it with some cracked black pepper.

If you love this recipe, check out my fall-inspired

Mushroom Ravioli With Brown Butter and Crispy Sage!

Useful Tools for This Recipe

• Sharp knife
• Cutting board
• Juice reamer
• Skillet
• Spatula
• Microplane
• Measuring cups and spoons

Helpful Recipe Notes

1. If you’re using frozen corn, pop it into a colander and give it a rinse under cool water to get rid of any frost, then proceed with the recipe. It shouldn’t need any more cooking time than fresh corn.
2. You can use frozen ravioli, but you will have to cook it separately as per the directions on the package, then toss it into the skillet, to coat, with everything else at the very end.
3. If you don’t want to cook with wine, swap it with vegetable or chicken broth.
4. Any ravioli variety will go well with this recipe (cheese and spinach, lobster, mushroom, sausage, etc.), so switch it up if you prefer!

Have You Made This Recipe?

If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!

You can also show off your creations on Instagram by tagging @killing__thyme

Other Pasta Recipes You’ll Love:

• Lemon Ricotta Pasta With Zucchini and Tomatoes
• Mushroom Ravioli With Brown Butter + Crispy Sage
• Garlicky Rigatoni Pasta With Spinach + Toasted Breadcrumbs
• Pappardelle Pasta With Arrabbiata Sauce
• Instant Pot Pasta Primavera

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5 from 5 votes

Summer Harvest Cheese Ravioli + Lemon Butter

By: Dana Sandonato

Cheese ravioli gets tossed in a fresh-flavored lemon butter sauce with tomatoes, corn, and basil. Ready in just 20 minutes!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 17 minutes minutes

Servings: 2 people

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Ingredients 

1x2x3x

• ▢ 10 oz fresh cheese ravioli
• ▢ 1 fresh cob of corn, kernels sliced off, This should yield about a cup of corn
• ▢ 1 cup cherry tomatoes
• ▢ 1 clove garlic, grated to a paste or minced
• ▢ 1/4 cup dry white wine, I like to use Pinot Grigio, Sauvignon Blanc, or Chardonnay
• ▢ 2 TBSP lemon juice
• ▢ 1 tsp lemon zest
• ▢ 3 TBSP butter
• ▢ Fresh basil leaves, torn
• ▢ Fresh parmesan cheese, grated for garnish
• ▢ Sea salt + Cracked black pepper, to taste

Cook ModePrevent your screen from going dark

Instructions 

• Carefully glide a sharp knife down the cob of corn to release the kernels; set them aside.
• In a large skillet, melt the butter over medium heat. Once it's warmed and slightly foamy, stir in the lemon juice, garlic, and the tomatoes. Cook, stirring occasionally, for about 5 minutes so the tomatoes soften or burst.
• After 5 minutes, add the corn and the wine; hit it with some salt and stir. Let it simmer for about 5 minutes or until the wine has reduced by half and the sauce has thickened up a bit.
• Now add the fresh ravioli to the pan, tossing it well enough to coat with the sauce. Cover the skillet and let the ravioli cook until tender—about 3-5 minutes. Give it a stir once in a while to prevent the ravioli from sticking to one another.
• Right before serving, stir in the lemon zest, fresh basil, and freshly grated parmesan and season with cracked black pepper.

Notes

1. If using frozen corn transfer it to a colander first to give it a rinse under cool water. This gets rid of frost. The you can proceed with the recipe as written.
2. You can use frozen ravioli but will have to cook it separately, as per the instructions on the packaging. Once cooked, toss it into the skillet at the end.
3. Don’t want to cook with wine? Swap it with vegetable or chicken broth.
4. Any ravioli variety will go well with this recipe (cheese and spinach, lobster, mushroom, sausage, etc.)

Like this recipe? Rate and comment below!