Browned Garlic Butter Creamed Corn Cheese Ravioli.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Browned Garlic Butter Creamed Corn Ravioli
When you’re in need of an easy and almost no-cook summer dinner, make this ravioli!
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheese Ravioli
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
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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.
Our Favorite Recipes
Blackberry Lavender Cobbler.
omgosh, I am new to your blog and I’m so glad I found you! i love your recipes! Your recipes have a new twist to them that I havent seen! The way you create something wonderful from simple ingredients is amazing! xo
Thank you so much June!! That is so great to hear!! xTieghan
Yummy. Corn and pasta together is surprisingly delicious…I’m sure this sauce would be great of pasta as well. Very well done Tieghan! Your food+ blog is my favorite. Be well.
Thank you so much Mary Ellen! I hope you continue to enjoy my recipes and blog! xTieghan
Love how quickly this came together! Would have never thought of adding corn to pasta. Delicious! My five year couldn’t stop heaping praises so definitely a winner in my books. 🙂
Thank you so much Sumi! That is seriously amazing to hear! xTieghan
What a fun and unique way to use corn! I don’t think I’ve ever thought of ravioli and buttery corn as a good pair, but this looks and sounds so delicious! Plus, ravioli should always be a staple! haha I pretty much have everything for this recipe, and I think even my toddler would love this recipe!
That is so perfect! I hope you love this recipe, Megan!! xTieghan
What protein would you suggest adding? My husband has to have a protein 😬
Hi Brandi,
This would be great with ground sausage! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making this tonight and SO excited. How bad is it if i use shredded parm from a bag rather than freshly grated? Surprisingly, i can NEVER find fresh parm to grate at the store. Can’t wait to try! Brings me flash backs of the lemon artichoke browned butter pasta – still a hit!
Hey,
Shredded warm from a bag it totally fine to use, no judgement over here:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello!
Is it 1/3 cup of fresh basil?
Thank you!
Hey Shelby,
Yes 1/3 cup! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The brown garlic butter creamed corn ravioli was so yummy. I didn’t get my corn to brow quite like the picture, but it was still delicious!
Thank you so much Natalie! xTieghan
So easy and so good. Every time I cook something from HHB, my husband says ‘its the best thing you’ve ever made”. This recipe definitely got his endorsement. I had to use canned corn and frozen cheese ravioli and I don’t even think it made a difference. This was so good we gobbled it all up before I could even take a picture. The coconut milk and parm made it so creamy and the white wine added a whole other flavor dimension to this meal. I think I’ll be making it again before the week is out!
Ok wow that is so amazing to hear! I hope you both continue to love my recipes, Kate!! Thank you!! xTieghan
This was so easy and delicious. Thank you for yet another fabulous recipe. Everyone I made it for absolutely loved it and our plates were practically licked clean. Thank you, thank you, thank you!
Love that!! Thank you so much Nicole! xTieghan
What a super recipe! Because of limited ingredients I adapted it slightly (thanks Covid19) using frozen corn, chicken stock (no wine) & parsley (to finish in lieu of basil). A big hit with the highest compliment of, please make this again.
I am really glad this turned out so well for you, Kathrine!! Thank you! xTieghan
What would you sub for the white wine?
Hi Kaelyn,
You can use chicken broth in place of the white wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this along with the no knead bread and a side of truffle oil for dipping – this was one of the best dishes I have ever made and so easy! Perfect for summertime when corn is in season. I used Trader Joe’s ravioli with Italian sausage and cheese and it was the best sweet and savory combo. Genius recipe, thank you! X
I am so glad you have been loving this recipe, Maxx! Thank you so much for trying it! xTieghan
I love every recipe I make!
Aw that is amazing to hear! Thank you Josalyn! xTieghan
This was so delicious! We will definitely be making it again.
Thank you so much Meg!! I am so happy this turned out so well for you! xTieghan
I am new to your blog and this was the first recipe I’ve made. Wow was this delicious! It was so quick and easy and seriously so good. My 11 month old also loved it! Cannot wait to cook more of your recipes!
That is so amazing!! I am so glad you both loved this one, Kristie! I hope you continue to enjoy my recipes! xTieghan
Delicious with butternut squash ravioli!
Thank you Camille! xTieghan
I love your recipes. So many to choose from every day! Can I use canned corn instead? Thank you!!
Hi Mabela,
Yes you can use canned corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We LOVED this recipe! So delicious and served with a simple salad, it felt like we were eating out at a nice restaurant ! My daughter had the brilliant idea of adding cooked diced pancetta to the corn and it gave it a perfect amount of salt to balance the sweetness of the corn and cream.
Thank you so much Sarah! I am really glad this turned out so amazing for you! xTieghan
Tieghan,,
Made this creamed corn, garlic with chicken one hot summer night. It was excellent. I was Leary of adding wine , but had some Riesling in fridge and added it. The flavors were soo good together. My sometimes fussy 20 year old daughter told me I became a much better cook! Will definitely make this again.
Thanks for the recipe and your beautiful site.
Thank you so much for trying this one, Mary! I am really glad it turned out so well for you!! xTieghan
I made this the other night for my family, and it was incredible! I followed the recipe for the homemade ravioli, and the blue cheese really hit the spot. Since I was feeding my dad I added chicken, and hatch chilies to it. It added a little extra spice, and it’s now one of their favorite meals I’ve cooked! 10/10 recommend this!
I am so glad this turned out so well for you, Emily! Thank you so much for trying it! xTieghan
I accidentally grabbed tortellini instead of ravioli but it tasted great all the same! 😄 I think the only thing I’d change is next time I’ll add some bacon bits! Hubby and I loved it!
Aw that is amazing to hear! Thank you so much for trying this, Kaley! xTieghan
This was so delicious and so easy to make! My new favorite ravioli dish.
Love to hear that!! Thank you Danielle! xTieghan
I made this for our family’s dinner last Sunday and it was a hit! I loved that I could just buy the ravioli, which made it simple to make. I wasn’t able to pick up fresh corn so I used frozen kernels instead and it turned out delicious! Everyone was surprised to have corn and ravioli combined, but even my pickiest eater tried and ate it without complaint. Thanks and keep these easy, but delicious recipes coming!
Wow that is so amazing!! I am really glad this turned out so well for you, Liz! xTieghan
Made this tonight and it was awesome! Added some bacon as well and extra basil… super yummy recipe!!
Thank you so much for trying this one, Jen! I am glad it turned out so well for you! xTieghan
When you say 1/3 Basil is there a certain amount?
Hey Susan,
Sorry about that, its 1/3 cup of basil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing!! So fresh and yummy! I used 2% milk mixed with a little light cream just to make it a little lighter and it was sooo yummy!
Thank you so much Meeta!! I am so glad this turned out so well for you! xTieghan
Hello! I can’t wait to make this recipe on Sunday. May I ask what kind of herbs you put in the pasta dough? Apologies if you mentioned it, I just didn’t see it!
Thank you!
Hey Mary-Grace,
I added some fresh thyme and basil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is the first time I’ve made one of your recipes. Made exactly as written only put it on top of the asparagus that I had to use. Fantastic. No leftovers for tomorrow though. 🙁
Hoping that this win doesn’t set an expectation by my family for me to cook everynight.
Thank you so much Harley! I am really glad this turned out so well for you! xTieghan
This was absolutely delicious. I normally don’t cook with corn, I just enjoy it on the cob. The corn fit in so well with the sauce— it added that something extra. The flavours layered in this recipe were so well put together. Next time, I will make more of everything!
Love that!! Thank you so much for trying this one, Kiara! 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
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
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
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
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
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
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
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
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
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
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 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
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 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
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
A little spicier than I was expecting, but the summer corn flavors are amazing in this recipe!
I also just bought pre-made ravioli’s.
I am really glad this turned out so well for you, Monica! Thank you so much for trying this one! xTieghan
This came out so good. This is the first time I comment on any recipe. Thanks for sharing it!
Hey Erika,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Can you give suggest 2 or 3 of your chicken dishes to make with this that?
Hey Niki,
I would consider this a meal in itself, you could add some sautéed chicken on the side if you wanted to:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really good! Will make this again! I like uncomplicated cooking. Everything I’ve tried from your blog has come out really well.
Hey Courtney,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
We love this recipe!!! Used a can of corn since ears aren’t in season and cheese tortellini for the pasta, will make it again and again, thank you!
Hey Robin,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan