Sweet Potato Ravioli with Corn and Basil
Ingredients
- 1 box Ripi Sweet Potato Ravioli
- 3 ears corn, kernels removed
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup basil leaves, torn
- Kosher salt
- Cracked black pepper
Instructions
- Heat the olive oil in a large pan over medium heat. Add the shallot, season with salt, and cook for 2–3 minutes, until translucent. Add the butter and corn and cook for 3–4 minutes, until tender. Add the garlic and cook for 2 minutes.
- Add the white wine, reduce the heat, and simmer for about 5 minutes, until reduced by half. Remove half the corn mixture and blend until smooth, then return it to the pan. Add the heavy cream and season with salt and cracked black pepper.
- Bring a medium pot of salted water to a boil. Add the ravioli and boil for 3 minutes. Transfer directly to the sauce with a few tablespoons pasta water, as needed. Add the basil and stir gently. Serve with grated Parmesan.
