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Ravioli with Corn and Tomatoes





Yields
Serves 4



Total Time
30 mins

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)

su- Ravioli with Corn and Tomatoes




  About 1 lb. frozen or refrigerated small (1 in.) cheese- and spinach-stuffed ravioli
 1 qt. reduced-sodium vegetable broth
 2 ears corn, shucked
 1/2 pound tomatoes, cut into 1-in. chunks
 1 tablespoon salted butter
 1/4 teaspoon freshly ground pepper
 1/2 cup loosely packed torn basil leaves
Step 1
1

Cook ravioli according to package instructions.

Step 2
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
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
4

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories252
% Daily Value *
Total Fat 6.8g9%

Saturated Fat 2.7g14%
Cholesterol 35mg12%
Sodium 371mg17%
Total Carbohydrate 37g14%

Dietary Fiber 5.2g19%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.