easy ricotta ravioli with lemon herb corn

One of the questions I am asked over and over is what my favorite store-bought items are. I will be the first to say the grocery store has incredible options these days, so I am all in on certain items that make everyday cooking easier. Some can make healthy eating at home easier, too, so don’t ever feel bad about incorporating them into your recipes. I love Rao’s marinara sauce, always keep a few jars of Siete salsa on hand, and am a sucker for every single Primal Kitchen bottled dressing. Now, that said, there are other foods I think really are worth taking the time to make at home. Ravioli is at the top of that list. Sometimes I spend a whole weekend day making it from scratch, and other times, I use my favorite shortcut: store-bought wonton wrappers in place of fresh pasta. I love switching around the fillings and sauces depending on what’s in season. This version is for late summer or early fall. It highlights all that corn and those bright garden herbs but feels warming and cozy at the same time. So, you might say these are half-store-bought and half-homemade. I think it’s a good compromise

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. MAKE THE RAVIOLI. In a medium bowl, stir together the ricotta, fontina, Parmesan, spinach, and a pinch each of salt and pepper.

Step 2

2. Working in small batches, lay out a few wonton wrappers on a clean, dry work surface. Spoon about 1 tablespoon of the filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top. Press down on the edges to seal, pressing out any air as you go. Crimp the edges with a fork. Cover the ravioli with a damp kitchen towel to prevent them from drying out.

Step 3

3. Bring a large pot of salted water to a boil over high heat. Working in batches, add the ravioli and cook until they float on the surface of the water, 1 to 2 minutes. Drain the ravioli.

Step 4

4. MEANWHILE, MAKE THE SAUCE. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the corn and cook, stirring, until the kernels are golden, about 5 minutes. Add the butter, garlic, thyme, and rosemary. Cook until the butter begins to brown and the corn smells sweet, 3 to 4 minutes more. Season with red pepper flakes, salt, and pepper. Reduce the heat to low. Pour in the wine and lemon juice and cook, scraping up any browned bits on the bottom of the pan with a wooden spoon, until the sauce has reduced slightly, 3 to 5 minutes.

Step 5

5. Drop the cooked ravioli into the sauce, gently tossing to combine.

Step 6

Remove the skillet from the heat and stir in the basil to wilt. Divide the ravioli among plates, and top with more basil and thyme.