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–+ servings
Maya

Ravioli with Corn and Zucchini in Garlic Butter Sauce delights!

A delightful dish of ravioli tossed with fresh corn and zucchini in a rich garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces fresh or frozen cheese ravioli
  • 1 tablespoon olive oil
  • 1 medium zucchini diced
  • 1 cup corn kernels fresh, frozen, or canned
  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)
  • Grated Parmesan cheese for serving

Method
 

  1. Cook the ravioli according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/4 cup of the pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and sauté for about 3-4 minutes until it begins to soften.
  3. Stir in the corn and cook for an additional 2-3 minutes until heated through.
  4. Add the minced garlic to the skillet and cook for about 1 minute, stirring frequently to prevent burning.
  5. Reduce the heat to low and add the butter to the skillet. Once melted, add the cooked ravioli and reserved pasta water. Toss gently to combine, allowing the ravioli to soak up the flavors.
  6. Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley and grated Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 400mgFiber: 3gSugar: 3g

Notes

  • For added protein, consider adding cooked chicken or shrimp to the dish.
  • Substitute the zucchini with spinach or bell peppers for a different flavor and texture.

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