Description
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!
Ingredients
Ravioli
8 oz cheese ravioli
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
Cook ravioli
Bring a large pot of water to boil. Cook ravioli according to package instructions (usually 7 or 10 minutes). Drain.
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.
- 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.
- Prep Time: 15minutes
- Cook Time: 15minutes
- Category: Dinner
- Cuisine: American/Italian
Nutrition
- Calories: 366kcal
- Sugar: 7g
- Fat: 21g
- Trans Fat: 0.2 g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 11g
Keywords: Ravioli with Corn, Zucchini, and Garlic Butter Sauce