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Ravioli with Corn and Zucchini in Garlic Butter Sauce: A Fresh, Flavor-Packed Weeknight Pasta


  • Author: WAFA LI

Ingredients

• 1 lb cheese ravioli • 2 medium zucchinis, diced • 2 cups corn kernels (fresh or frozen) • 4 tbsp butter • 4 cloves garlic, minced • 1 cup heavy cream • 1 cup Parmesan cheese, grated • 2 tbsp fresh basil, chopped • 1 tbsp fresh parsley, chopped • 2 tbsp olive oil • Salt and pepper to taste • Red pepper flakes (optional)


Instructions

  1. Cook ravioli according to package directions
  2. Heat olive oil in large skillet
  3. Sauté zucchini until tender, 5-7 minutes
  4. Add corn and cook 3 minutes
  5. Remove vegetables and set aside
  6. Melt butter in same skillet
  7. Add garlic and cook until fragrant
  8. Pour in heavy cream and simmer
  9. Stir in Parmesan cheese until melted
  10. Add cooked ravioli and vegetables
  11. Toss everything together gently
  12. Season with salt, pepper, and red pepper flakes
  13. Garnish with fresh basil and parsley
  14. Serve immediately

PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 4, Calories: 520, Net Carbs: 45g, Fats: 26g, Protein: 22g