20 Minute Creamy Corn Italian Sausage Ravioli
Servings: 2 servings
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.