This Trader Joe’s Sweet Corn Ravioli recipe is a creamy and zesty dish, which is made with a simple yet elegant lemon and Parmesan cream sauce. It’s the perfect quick and impressive weeknight dinner, ready in about 20 minutes.
Jump to RecipeTrader Joe’s Sweet Corn Ravioli Ingredients
- 2 (8 oz) boxes Trader Joe’s Sweet Corn, Burrata, & Basil Ravioli
- 3 tablespoons Salty Butter
- 4 Cloves Garlic, finely diced
- 1 Cup Heavy Cream
- 1 Lemon, for zest and juice
- ½ Cup freshly grated Parmigiano-Reggiano cheese
- 4 tablespoons fresh Basil, chopped and divided
- Kosher Salt and Fresh Cracked Pepper to taste
How To Make Trader Joe’s Sweet Corn Ravioli
- Start the Sauce: While you bring a large pot of salted water to a boil for the ravioli, melt the butter in a heavy-bottomed saucepan over medium heat. Add the finely diced garlic and cook for about 2-3 minutes, until it is soft and fragrant but not browned.
- Simmer the Sauce: Stir in the heavy cream, the zest of one lemon, and the grated Parmigiano. Add half of the chopped basil. Turn the heat down to medium-low and let the sauce gently simmer and reduce while the pasta cooks.
- Cook the Ravioli: Carefully add the ravioli to the boiling salted water. Cook for a few minutes, according to the package directions, until they are tender and float to the surface. Before draining, reserve about a cup of the starchy pasta water.
- Combine and Finish: Drain the ravioli and add them directly to the simmering cream sauce. Let them cook together in the sauce for about 1 minute to help the sauce cling to the pasta. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Remove the pan from the heat. Stir in the juice of half a lemon and the remaining fresh basil. Season to taste with salt and fresh cracked pepper. Serve immediately.
Recipe Tips
- How to prevent the ravioli from breaking? Fresh ravioli is delicate. Be sure to cook it in a gentle boil, not a rapid, rolling boil. When you stir, use a gentle motion to prevent them from tearing.
- How to get a perfectly silky sauce? The secret is the starchy pasta water! Do not skip this step. The reserved water is full of starch from the pasta, which acts as an emulsifier and helps the cream sauce become perfectly silky and cling to every piece of ravioli.
- Can I make this ahead of time? This dish is at its absolute best when served fresh and hot, as cream sauces can separate when reheated. For a head start, you can prep your ingredients (dice garlic, zest lemon, chop basil) in advance.
- What if I don’t have Trader Joe’s ravioli? This delicious and simple sauce is fantastic with any brand of sweet corn ravioli. It would also be wonderful with a good quality cheese, spinach, or mushroom ravioli.
What To Serve With Sweet Corn Ravioli
This is a rich and complete main course that stands well on its own. For a more complete meal, it pairs perfectly with simple, light sides:
- A simple arugula salad with a lemon vinaigrette
- Steamed or roasted asparagus
- A slice of crusty bread for sopping up the creamy sauce
- A glass of a crisp white wine, like a Sauvignon Blanc or Pinot Grigio
How To Store Sweet Corn Ravioli
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: For the best results, reheat the pasta and sauce gently in a saucepan over low heat, adding a splash of milk or cream to help restore the sauce’s creamy consistency.
Sweet Corn Ravioli Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 22g
- Fat: 40g
- Saturated Fat: 25g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is easy to fix! If the sauce gets too thick as it simmers, simply whisk in a splash of the reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce.
Yes! This is a great base for additions. You could sauté some fresh corn kernels or diced zucchini with the garlic at the beginning for extra texture and flavor. A handful of fresh spinach wilted in at the end would also be delicious.
Adding the acidic lemon juice at the very end, off the heat, keeps its flavor bright and fresh. Adding it too early can sometimes cause the cream sauce to curdle or separate.
Try More Recipes:
- Trader Joe’s Smoked Trout Dip Recipe
- Trader Joe’s Shawarma Chicken Thighs Recipe
- Trader Joe’s Red Thai Curry Sauce Recipe
Trader Joe’s Sweet Corn Ravioli Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes15
minutes650
kcalA quick and elegant weeknight dinner featuring Trader Joe’s sweet corn ravioli tossed in a rich, homemade lemon and parmesan cream sauce with fresh basil.
Ingredients
2 (8 oz) boxes Trader Joe’s Sweet Corn Ravioli
3 tbsp Salty Butter
4 Cloves Garlic, finely diced
1 Cup Heavy Cream
1 Lemon (zest and juice)
½ Cup grated Parmigiano
4 tbsp fresh Basil, divided
Salt and Pepper
Directions
- Start boiling a large pot of salted water for the ravioli.
- In a large saucepan, melt the butter and sauté the garlic for 2-3 minutes until fragrant.
- Stir in the heavy cream, lemon zest, parmesan, and half of the basil. Let the sauce simmer on low.
- Cook the ravioli according to package directions. Reserve some of the pasta water before draining.
- Add the drained ravioli to the cream sauce and toss for 1 minute.
- Remove from the heat and stir in the lemon juice and the remaining basil. Season to taste.
Notes
- The most important tip for this recipe is to not forget to reserve the starchy pasta water; it’s the secret to a perfectly silky sauce.
- For the best, creamiest sauce, always shred your own Parmigiano-Reggiano cheese from a block.
- Be careful not to overcook the fresh ravioli; it only needs a few minutes to become perfectly tender.
- Don’t add the final lemon juice until the pan is off the heat to preserve its bright flavor and prevent the sauce from curdling.
