Ravioli Recipe

Inspired by Angeline

Time30m

Serves4

ricotta & corn crema, sage, butter

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Ingredients

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1
Prepare the Ravioli
Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, typically around 3-4 minutes or until they float to the surface. Drain and set aside.
2
Make the Corn Crema
In a blender, combine ricotta cheese and sweet corn. Blend until smooth. If the mixture is too thick, add a little water or cream to reach desired consistency. Season with salt and black pepper to taste.
3
Brown the Butter and Sage
In a skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is browned and the leaves are crispy, about 2-3 minutes.
4
Combine and Serve
Add the drained ravioli to the skillet with the browned butter and sage. Gently toss to coat. Serve the ravioli on plates, drizzle with the corn crema, and garnish with grated Parmesan cheese.