Grilled Corn Brown Butter with Beef Short Rib Ravioli
Ingredients
- 1 box Ripi Beef Short Rib Ravioli
- 2 ears corn, grilled, kernels removed
- 1 stick butter
- 2 cloves garlic
- 1/2 tsp salt
- 1 tsp black pepper
- Parmesan cheese
- Fresh basil
Instructions
- Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until it begins to foam. Remove from the heat and add the garlic and corn. Season with salt and pepper and stir to combine.
- Bring a pot of salted water to a boil and add the ravioli. Cook for 2 1/2 minutes. When the ravioli begin to float, transfer them directly to the corn sauce. Toss gently, plate, and garnish with Parmesan and fresh basil.
