Ravioli with Corn and Arugula is an easy dinner for one of those really busy nights.
Those yellow kernels of sweetness are a vegetable that most people love. I know that they are well loved in my family. Now that summer is in full swing, we have been receiving a lot of corn from our CSA. We usually pick up at least 14 ears of corn every week. Now, if you have a big family, you might think that is just enough for a meal, but for my family, it is enough corn to eat every day of the week and still have leftovers! Needless to say, I have been searching for ways to use up some of our bounty! I have made a creamy Corn Chowder and a spicy and hot Farmers Market Corn Relish already!
I came across this recipe some time ago and really fell in love with it. The first time I made it, Big was out of town and my daughter was in college. I wasn’t so sure it would be a favorite. I thought it might be too simple. I was wrong. The sharp and peppery arugula mixes well with the sweet corn. The creamy cheese filling in the ravioli gives the vegetables a great background that lets the vegetables and brown butter sauce stand out.
- 2 ears sweet corn on the cob
- 18 ounces ravioli (your choice of fillings - we use cheese)
- 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.
- *I have substituted Spinach for the Arugula. It will not have the bite that Arugula does, but it is still very good.
Cornbread Casserole by Our Table For Seven
Bacon and Sweet Corn Hash by See Aimee Cook
Everything Corn Muffins with Cooking with Books
I will be sharing a some great soup and stew recipes tomorrow. I hope you will come back and read all about them.