Ravioli with Corn and Arugula Pan Sauce
Makes 4 servings
2 ears sweet corn on the cob
18 ounces ravioli (your choice of fillings)
2 Tsp. extra-virgin olive oil
1 small onion, thinly sliced
2 medium tomatoes, cored and chopped
2 Tbsp. unsalted butter
5 oz. baby arugula (6 cups)
2 oz. Parmigiano-Reggiano or pecornio cheese, finely shredded
Bring a large pot of generously salted water to a boil. Shave corn off the ears with a serrated knife and reserve. Add the cobs (to release corn starches and add richness) and ravioli to the boiling water: set timer for 6 minutes.
Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic, cook until fragrant, about 2 minutes.
Add corn kernels to skillet, cook over medium-high heat until bright and crisp tender, 1 minute. Add the tomatoes and toss until they begin to release some juices, about 2 minutes more.
Drain the pasta, reserving 1/4 cup cooking liquid. Discard cobs. Add pasta back to the pot with the reserved cooking water, corn mixture and butter. Gently toss over low heat to melt butter. Stir in arugula and toss until just wilted.
Divide among four bowls and top with finely grated cheese.
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