Even though it is still in the 90s outside, I needed a change of pace from all the cold salads we have been eating. We had some frozen pimento cheese ravioli from local pasta maker Melina’s Pasta, so I concocted a new recipe using that wonderful ravioli and some fresh corn, sweet onion, garlic and cherry tomatoes that came in our Produce Box. The result? We will definitely make this again! You can use any cheese stuffed ravioli, it doesn’t need to be pimento cheese (although that was pretty terrific). Definitely add the crispy prosciutto if you are not vegetarian–it really brings everything together.
Summer Ravioli with Corn and Tomatoes (serves 2)
8 large stuffed ravioli
2 slices prosciutto
2 tablespoons olive oil
1/2 large, sweet onion, peeled and diced
2 cloves garlic, peeled and minced
2 fresh ears of corn (preferably organic)
1 pint heirloom cherry tomatoes
Kosher salt and ground, black pepper to taste
1/4 cup grated Parmesan cheese
Being a large pot of salted water to boil for pasta.
While water is coming to a boil, shuck the corn and use a sharp knife or a corn scraper to remove the corn from the Cobb. Set corn aside.
Wash cherry tomatoes and cut each tomato in half. Set aside.
Heat the olive oil in a large sauté pan over medium heat. When oil is hot, add the prosciutto and cook until crispy and slightly browned. Remove to a paper towel lined plate and reserve.
Add the ravioli to the boiling water and cook according to directions, about 7 minutes.
While ravioli is cooking, add the onion and garlic to the hot sauté pan and cook until soft, but not browned, about 2 minutes.
Add the corn and tomatoes to the pan and sauté for about 4-5 minutes. Stir frequently and season to taste.
Add the cooked ravioli to the sauté pan, toss carefully to coat the pasta.
Plate the pasta and vegetables, topping with crumbled prosciutto and Parmesan cheese.