Ravioli with Corn and Tomatoes
If you think of ravioli as a stick-to-your-ribs sort of dish, this summertime version will be a revelation--served in a light broth with fresh seasonal vegetables.
Wine pairing: Broadside 2014 Wild Ferment Chardonnay (Central Coast; $18)
How to Make It
Step 1
1
Cook ravioli according to package instructions.
Step 2
2
Meanwhile, pour broth into a large deep frying pan and bring to a bare simmer over medium-high heat. Lay an ear of corn on its side on a cutting board. Using a serrated knife, cut kernels lengthwise into slabs by pressing knife close against cob as you cut (save any loose kernels). Cut remaining cob the same way.
Step 3
3
Add tomatoes to broth and cook until slightly softened, about 2 minutes. Stir in ravioli, corn slabs and kernels, butter, and pepper and cook, tossing gently, until butter melts and the corn is warmed through, about 3 minutes.
Step 4
4
Divide among four deep wide bowls and top with basil leaves. Serve immediately.
Ingredients
About 1 lb. frozen or refrigerated small (1 in.) cheese- and spinach-stuffed ravioli
1 qt. reduced-sodium vegetable broth
2 ears corn, shucked
1/2 pound tomatoes, cut into 1-in. chunks
1 tablespoon salted butter
1/4 teaspoon freshly ground pepper
1/2 cup loosely packed torn basil leaves
Directions
Step 1
1
Cook ravioli according to package instructions.
Step 2
2
Meanwhile, pour broth into a large deep frying pan and bring to a bare simmer over medium-high heat. Lay an ear of corn on its side on a cutting board. Using a serrated knife, cut kernels lengthwise into slabs by pressing knife close against cob as you cut (save any loose kernels). Cut remaining cob the same way.
Step 3
3
Add tomatoes to broth and cook until slightly softened, about 2 minutes. Stir in ravioli, corn slabs and kernels, butter, and pepper and cook, tossing gently, until butter melts and the corn is warmed through, about 3 minutes.
Step 4
4
Divide among four deep wide bowls and top with basil leaves. Serve immediately.
