Total Time
30 Mins
Serves 4

If you think of ravioli as a stick-to-your-ribs sort of dish, this summertime version will be a revelation--served in a light broth with fresh seasonal vegetables.

Wine pairing: Broadside 2014 Wild Ferment Chardonnay (Central Coast; $18)

How to Make It

Step 1

Cook ravioli according to package instructions.

Step 2

Meanwhile, pour broth into a large deep frying pan and bring to a bare simmer over medium-high heat. Lay an ear of corn on its side on a cutting board. Using a serrated knife, cut kernels lengthwise into slabs by pressing knife close against cob as you cut (save any loose kernels). Cut remaining cob the same way.

Step 3

Add tomatoes to broth and cook until slightly softened, about 2 minutes. Stir in ravioli, corn slabs and kernels, butter, and pepper and cook, tossing gently, until butter melts and the corn is warmed through, about 3 minutes.

Step 4

Divide among four deep wide bowls and top with basil leaves. Serve immediately.

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