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30-Minute Ravioli with Corn, Zucchini, and Garlic Butter Sauce

ravioli with corn and zucchini on a blue plate


Ravioli with Corn and Zucchini in a Garlic Butter Sauce is the easiest pasta dish you’ll ever make and it takes only 30 minutes! You can use homemade or store-bought cheese ravioli.  The ravioli is coated with the delicious vegetable mixture seasoned with smoked paprika, chili powder, lime juice, and cilantro!

ravioli with corn and zucchini on a blue plate

30-Minute Ravioli

This recipe has become my family favorite very quickly. It is so simple and easy to assemble and takes about 30 minutes of prep time (if you use store-bought ravioli).

  • It tastes (and looks!) like a restaurant-quality pasta dish, and is perfect for meal prep and busy family weeknights!
  • This is how simple this recipe is. The first step is to buy the pre-made ravioli in your local grocery store.  The next step is to make the easy garlic butter sauce together with zucchini and fresh corn.  The final step is combining cooked ravioli with the veggies, and you’re done! It’s a truly comforting pasta dish.
  • If you want more dinner inspiration with store-bought ravioli, don’t miss my Italian ravioli with spinach, artichokes, capers, sun-dried tomatoes, or this delicious mushroom and spinach ravioli.

Easy weeknight dinner

There are only 5 basic ingredients (excluding olive oil, butter, and seasonings): zucchini, corn, garlic, lime juice, and fresh cilantro. This easy and delicious meal can be prepared any night of the week.  As simple as this recipe is, it tastes like a restaurant-quality dish and looks sophisticated enough to serve company or entertain guests.

ravioli with corn and zucchini on a white plate

The Directions

  1. First, I boiled the ravioli in a pot of boiling water.  You can also make this the last step, if you like, to keep ravioli fresh and al dente!
  2. At the same time, I boiled 3 ears of corn in a pot of water for about 5 or 10 minutes.  You can also use canned corn kernels.
  3. Then, I quickly seared the sliced zucchini in a cast-iron skillet on the stovetop until nicely browned and slightly charred.
  4. Next, I added cooked corn kernels to the cooked zucchini in the cast iron skillet together with spices (smoked paprika, chili powder, salt, and pepper).
  5. Then, I added butter, freshly squeezed lime juice, and chopped cilantro and mixed it all with the veggies.
  6. Finally, I spooned the veggie mixture over the cooked ravioli.  Super easy and quick!

What kind of ravioli to use and substitutions

This is a perfect recipe to use with pre-made, store-bought ravioli.  Here are some ideas:

  • I used cheese and spinach stuffed ravioli to make this a meatless meal.
  • You can use mushroom stuffed ravioli or ravioli with cheese filling.
  • For a more comforting version of this recipe, use beef-stuffed ravioli.
  • You can even use agnolotti – which is very similar to ravioli. Agnolotti is a stuffed pasta made from a single piece that is folded over. It is usually filled with roasted meat or vegetables.
  • This is also a great recipe to use with tortellini.

How to make ravioli from scratch

You can also make ravioli from scratch if you like. I have quite a few recipes for homemade ravioli on this site that you can choose from:

ravioli with corn and zucchini on a blue plate

Can you make this recipe gluten-free?

Yes, you can!  I made this recipe with the store-bought gluten-free ravioli made with almond flour – Cappello’s brand – spinach and cheese stuffed ravioli.  They held up really well!  Of course, there are plenty of other types of gluten-free ravioli options available in the grocery stores these days.

Other ravioli recipes you might like

ravioli with corn and zucchini on a white plate

30-Minute Ravioli with Corn, Zucchini, and Garlic Butter Sauce

Ravioli with Corn and Zucchini in a Garlic Butter Sauce is the easiest pasta dish you’ll ever make and it takes only 30 minutes! You can use homemade or store-bought cheese ravioli.  The ravioli is coated with the delicious vegetable mixture seasoned with smoked paprika, chili powder, lime juice, and cilantro!  

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American, Italian

Servings 4 people

Calories per serving 366 kcal

Author: Julia

Ingredients

Veggies

  • 2 tablespoons olive oil
  • 2 zucchini medium, sliced
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 1.5 cups corn kernels cooked (about 3 corn ears – corn on the cob)
  • ½ teaspoon smoked paprika or more
  • ½ teaspoon chili powder or more
  • ¼ teaspoon salt or to taste
  • black pepper freshly ground, to taste
  • 2 tablespoons freshly squeezed lime juice or more
  • 2 tablespoons butter divided
  • fresh cilantro chopped

Instructions 

Prepare the veggies

  • While the ravioli is being cooked, proceed with the rest of the recipe.

  • Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil, sliced zucchini, and minced garlic. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium or medium-high heat to get the zucchini a bit charred. Flip the veggies once.

  • Add cooked corn kernels to cooked sliced zucchini in the same skillet.

  • Season with smoked paprika, chili powder, salt, and freshly ground black pepper.

  • Add freshly squeezed lime juice and 2 tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats the zucchini and corn evenly. Remove from heat. Stir in the chopped fresh cilantro.

  • Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.

Assembly

  • Spoon the corn and zucchini mixture on top of the cooked and drained ravioli on each serving plate.

  • When serving, sprinkle a small amount of chili powder over ravioli and veggies, for presentation purposes, if desired.

Notes

  • Corn.  You can use canned corn and boil corn on the cob.   In this recipe, I actually boiled 3 ears of corn in a pot of water for about 5 or 10 minutes. 
  • What kind of ravioli to use?  Scroll up above the recipe card for lots of ideas on what kind of ravioli to use, including links to the homemade ravioli recipes I’ve made through the years.
  • How to cook ravioli.  You can boil the ravioli as the first step or make it the last step, if you like, to keep ravioli fresh and al dente!
  • Make it gluten-free. I made this recipe with the store-bought gluten-free ravioli made with almond flour – Cappello’s brand, spinach and cheese stuffed ravioli.  They held up really well!  There are plenty of other types of gluten-free ravioli available in the grocery stores these days.

Nutrition

Nutrition Information

30-Minute Ravioli with Corn, Zucchini, and Garlic Butter Sauce

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword garlic butter ravioli, ravioli with corn and zucchini

ravioli with corn and zucchini on a white plate



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