Name: Sweet Corn Ravioli with Brown Butter Lemon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 8 oz Trader Joe's Sweet Corn Ravioli (or any ravioli you'd like!); 6 tablespoons butter; 1 cup fresh sweet corn (or drained and rinsed canned corn); 2 cups summer squash, diced (I used zucchini and yellow squash); 1 cup yellow onion, diced; 3 tsp garlic, minced; 3 tablespoons lemon juice (about 1/2 lemon), plus more for serving; 2 tablespoons olive oil; 1/2 teaspoon salt; 1 teaspoon black pepper; 1/2 cup fresh basil; 1/2 cup fresh mozzarella balls (cut in half); 1/2 cup toasted walnuts; Parmesan cheese (for serving, optional)

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These Trader Joe's sweet corn ravioli are paired with a browned butter lemon sauce, summer squash, mozzarella and basil for a quick and easy summer dinner. Regular cheese ravioli will work too!

A white pasta bowl filled with yellow ravioli with sauteed summer squash, fresh basil, corn and melted pieces of mozzarella. There's half of a lemon in the background.

Oh Trader Joe's, you've done it again.

First it was the cauliflower gnocchi obsession, then the Dark russet potato chips and now your delicious sweet corn, burrata & basil ravioli.

I bought these Trader Joe's sweet corn ravioli on a whim, not really sure what to do with them and definitely not expecting to make a blog worthy post with them.

I paired the corn ravioli with a browned butter lemon sauce with some zucchini, fresh mozzarella and toasted walnuts.

Guys...my husband LOVED them. Could not stop raving about them. So I thought if John liked them, I better make this into a blog post since they're that good ;).

And aside from these corn ravioli being delicious, it's a quick and easy vegetarian dinner, perfect for summer. Light, cheesy, buttery and a little crunchy...all the right things.

A butter dish with a stick of butter, a large glass bowl with fresh corn, zucchini, onions and garlic. A small green bowl with toasted walnuts and a package of Trader Joe's sweet corn ravioli.

Sweet Corn Ravioli Ingredients:

Trader Joe's sweet corn ravioli (if you can't find them, regular ravioli will work too!)
butter
yellow onion
garlic
fresh corn
zucchini and/or yellow squash
lemon
toasted nuts (walnuts or pine nuts)
fresh mozzarella or burrata cheese

How to make the brown lemon butter sauce for the corn ravioli:

Cook ravioli according to package directions. Reserve ½ cup of the pasta water before draining.
Melt butter in a large saute pan. Keep melting until it starts and foam and turn brown (not burn!).
Add onion, zucchini, garlic and corn. Cook, stirring occasionally until vegetables are slightly browned, about 25-30 minutes.
Stir in lemon juice, basil, nuts and mozzarella. Add about ¼ cup of the reserved pasta water. Add more if needed.
Toss sauce over ravioli and serve with more fresh basil if desired.

A large saute pan filled with sauteed zucchini, corn and onions with melted mozzarella. Theres' a strainer of sweet corn ravioli in the background with a whole ear of corn

As mentioned earlier if you don't have access to the Trader Joe's sweet corn ravioli, regular cheese ravioli will work just as well!

You can use regular canned sweet corn just make sure you drain it first.

This dish is perfect for a quick summer dinner. You can even make the lemon brown butter sauce a day ahead if you'd like.

If you're not watching carbs, a nice chunk of crusty bread goes well to mop up those delicious juices 😉 and a glass of white wine (of course!)

A white pasta bowl filled with corn ravioli, squash, toasted nuts, and fresh mozzarella. It's garnished with a fresh basil leaf and there's a black fork resting on the plate. The background has a half of a lemon and a white scalloped edge serving dish with more ravioli

For more easy summer dinners try:

Sweet Corn Ravioli with Brown Butter Lemon Sauce

Yield: 2-3

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These Trader Joe's sweet corn ravioli are paired with a brown butter lemon sauce, summer squash, mozzarella and basil for a quick and easy summer dinner. Regular cheese ravioli will work too!

Ingredients

8 oz Trader Joe's Sweet Corn Ravioli (or any ravioli you'd like!)
6 tablespoons butter
1 cup fresh sweet corn (or drained and rinsed canned corn)
2 cups summer squash, diced (I used zucchini and yellow squash)
1 cup yellow onion, diced
3 tsp garlic, minced
3 tablespoons lemon juice (about ½ lemon), plus more for serving
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon black pepper
½ cup fresh basil
½ cup fresh mozzarella balls (cut in half)
½ cup toasted walnuts
Parmesan cheese (for serving, optional)

Instructions

Melt butter in medium saucepan over medium heat. Continue melting until it starts to foam and you see brown specks. It should be golden with a nutty aroma.
Once butter is browned, add corn, zucchini, onion and garlic. Toss to coat.
Stir in lemon juice, olive oil, salt and pepper. Cook, stirring occasionally, until veggies are slightly golden brown and caramelized (about 25-30 minutes).
Meanwhile, cook ravioli according to package directions. Reserve ½ cup of the pasta water before draining. Drain (toss with olive oil to prevent sticking) and set aside.
Once veggies are browned, add basil, mozzarella and walnuts. Cook 1 minute or until mozzarella is melted.
Remove from heat. Stir in ¼ cup of the reserved pasta water. If needed, add additional ¼ cup. Season with salt and pepper.
Serve over ravioli with Parmesan cheese, fresh basil and lemon if desired.

Notes

*Use any type of ravioli you'd like!

*Simply omit the walnuts if needed.

*Summer squash and corn sauce can be made a day ahead.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 40gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 66mgSodium: 591mgCarbohydrates: 35gFiber: 6gSugar: 10gProtein: 13g