Ravioli with Corn and Zucchini in Garlic Butter Sauce – A Light & Flavorful Pasta Dinner
Looking for a simple, satisfying dinner that celebrates fresh summer produce? This Ravioli with Corn and Zucchini in Garlic Butter Sauce is a vibrant, delicious meal that’s ready in under 30 minutes. Whether you’re cooking for your family or hosting a cozy dinner with friends, this easy dish brings gourmet flavors to your table with minimal effort.
Ingredients:
- 1 package of ravioli (cheese-filled, mushroom, or your favorite variety)
- 1 cup fresh corn kernels (from 1–2 ears of corn or use frozen/thawed corn)
- 1 medium zucchini, thinly sliced into half moons
- 3 cloves garlic, finely minced
- 4 tablespoons unsalted butter, divided
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprigs, for aromatic garnish
- Optional: a squeeze of lemon juice for brightness
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Instructions:
1. Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually about 3–5 minutes for fresh ravioli). Be careful not to overcook them. Once cooked, drain and set aside. Reserve about 1/4 cup of the pasta water.
2. Sauté the Vegetables:
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30–60 seconds. Stir in the sliced zucchini and corn kernels. Cook, stirring occasionally, until the vegetables are tender but still crisp — around 5 to 7 minutes. Season with salt and pepper to taste.
3. Make the Garlic Butter Sauce:
Reduce the heat slightly. Add the remaining 2 tablespoons of butter to the skillet. Let it melt and blend into the vegetables to form a glossy, aromatic sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it slightly.
4. Combine with Ravioli:
Gently stir in the cooked ravioli, coating them evenly with the garlic butter sauce and vegetables. Be gentle to avoid tearing the pasta. Taste and adjust the seasoning if needed.
To Serve:
Plate the ravioli with a generous scoop of the corn and zucchini mixture on top. Sprinkle with Parmesan cheese and a handful of chopped fresh parsley. Garnish with a sprig of fresh rosemary for aroma and presentation. If desired, finish with a drizzle of lemon juice or a few chili flakes for an extra kick.
Pro Tips & Variations:
- Use flavored ravioli like spinach & ricotta or wild mushroom for extra depth.
- Add a handful of baby spinach during the last minute of cooking for added greens.
- Want protein? Top it with grilled chicken, seared shrimp, or even crispy pancetta.
- For a lighter version, substitute olive oil for half the butter.
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Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
Serving Suggestions:
Pair this dish with:
- A fresh green salad with lemon vinaigrette
- Garlic bread or crusty ciabatta
- A crisp glass of white wine (like Sauvignon Blanc) or sparkling water with lemon
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Why You’ll Love This Recipe:
- It’s fast, fresh, and full of flavor
- Uses simple ingredients you probably already have
- Perfect for busy weeknights or relaxed weekend dinners
- Easily adaptable and family-friendly
- Ideal for vegetarians (or you can add meat if desired)
- This Ravioli with Corn and Zucchini in Garlic Butter Sauce is more than just a meal — it’s a celebration of fresh ingredients and comfort food made easy. Whether you serve it as a main dish or a side with protein, this recipe will become a regular in your dinner rotation. Save it, share it, and enjoy every bite!
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- “10 Quick Summer Pasta Recipes”
- “Vegetarian Dinner Ideas That Don’t Taste Boring”
- “Best Garlic Butter Dishes for Busy Nights”
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