20 Minute Creamy Corn Italian Sausage Ravioli
This is how I came up with this 20 Minute Creamy Corn Italian Sausage Ravioli recipe. As many of my favorites have come about honestly. Out of not knowing what to make, we are busy and just trying to have something come together quickly. Take out mostly disappoints more times than not. Let’s not forget all the inflated prices and fees…
There I was (kids were fed), staring at the fridge and trying to decide what I was going to make for dinner. It was late. I went into our freezer and saw these sausage raviolis I got from Costco weeks ago sitting in the freezer. I thought… “I can do something with this”. Went to the fridge to see what I had in there. I had whipping cream. I love anything creamy, I could add that and continue on to see what else I could add to create more dimension.
Went into my pantry. I see a can of white corn and think, YES! this is exactly what will make this even better and more dimensional!
So off I went and cooked this! Pardon the fact that I worked on AI to get the main image for this blog post instead of cooking it from scratch “again”. The video is 100% me cooking it though. I hope you appreciate that. I will update as soon as I am able to cook it again.
One thing to note is that you can choose really any ravioli to go with this. I can see a 4 cheese ravioli, chicken ravioli, spinach ravioli and more working perfectly with the corn sauce. So just go for it! Let me know if you try it and how you like it!
Check out more of my pasta recipes!
Pasta e Fagioli Soup with a Latin Twist
Tomato Basil Chicken
Beef Picadillo Ragu
Ingredients
- 1 18 oz Costco Rana Italian Sausage Ravioli pack they come in 2 packs
- 4 tbsp unsalted butter I used Land O Lakes
- 1/2 11 oz can of corn I went with Green Giant White Shoepeg corn, but add more if desired
- 3/4 cup grated parmesan
- 1 cup heavy whipping cream
- 1 cup ravioli pasta cooking water or as needed
- salt to taste
- pepper to taste
- parsley Gourmet Garden Semi-Dried for garnish
- grated parmesan for garnish if desired
Instructions
- Bring a large pot water to a boil. Make sure it is covered if you want it to come to a boil faster. While you wait for the water to boil, start your sauce. Once it comes to a boil, add your ravioli for and cook for its instructed cooking time. If done before sauce, cover and set aside. Scoop out about 1 cup of the pasta water and set it aside.
- While water comes to a boil, melt butter in a nonstick skillet over medium-high heat. Add the corn and sauté for about 3 minutes, until tender and lightly browned.
- Lower the heat and add the parmesan cheese, heavy cream. Stir continuously until the cheese has melted and the sauce is smooth. Just about 1 minute or so. Then lower heat to as as low as you can go until you add the sausage ravioli. Turn off if you think it may be too dry. (turn heat back on after adding the ravioli)
- Transfer the cooked ravioli to the skillet and gently toss until evenly coated. If the sauce is thicker than desired, which is more times than not, add reserved pasta water a little at a time until it reaches the right consistency for you.
- Top with chopped parsley. Taste and add more grated parmesan if desired.
