Ravioli With Corn And Tomatoes

1. 1

   Cook ravioli according to package instructions.

2. 2

   Meanwhile, pour broth into a large deep frying pan and bring to a bare simmer over medium-high heat. Lay an ear of corn on its side on a cutting board. Using a serrated knife, cut kernels lengthwise into slabs by pressing knife close against cob as you cut (save any loose kernels). Cut remaining cob the same way.

3. 3

   Add tomatoes to broth and cook until slightly softened, about 2 minutes. Stir in ravioli, corn slabs and kernels, butter, and pepper and cook, tossing gently, until butter melts and the corn is warmed through, about 3 minutes.

4. 4

   Divide among four deep wide bowls and top with basil leaves. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.