Trader Joes Sweet Corn Ravioli Recipe

This creamy buttery Trader Joes Sweet Corn Ravioli Recipe is made with cherry tomatoes and fresh basil and ready in 15 minutes. The sweet corn filling bursts against the warm blistered tomatoes when you take your first bite. I always stock up on these seasonal pasta squares the second they hit the shelves.

What Makes This Version Different

I used to just toss these delicate pasta squares in plain olive oil, but they felt a bit dry and lacked depth. Making a quick pan sauce was an absolute necessity to bring out the sweet flavors of the burrata and corn.

Creating a quick brown butter sauce completely changed how I serve them. Adding blistered cherry tomatoes cuts right through the rich filling and gives the dish a bright, fresh finish.

Trader Joes Sweet Corn Ravioli Recipe Ingredients

• 1 (8.8 oz) package Trader Joe’s Sweet Corn, Burrata & Basil Ravioli
• 3 tbsp unsalted butter
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup grated parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

How To Make Trader Joes Sweet Corn Ravioli Recipe

1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the ravioli for 3 minutes until they float to the top.
2. Brown The Butter: Melt butter in a large skillet over medium heat until it foams and smells nutty, about 3 minutes.
3. Blister The Tomatoes: Add the halved cherry tomatoes to the browned butter and cook for 2 minutes until slightly softened.
4. Combine And Toss: Gently fold the drained ravioli into the skillet, coating them entirely in the warm butter sauce.
5. Garnish And Serve: Remove from the heat and stir in the fresh basil, parmesan cheese, salt, and pepper.

Recipe Tips

• Save pasta water: Keep a splash of the starchy boiling water to thin out the butter sauce if it gets too thick in the pan.
• Do not overcook: The delicate ravioli will split open and lose their filling if boiled past 4 minutes.
• Watch the butter: Brown butter burns fast, so remove it from the heat as soon as you see toasted brown specks forming at the bottom.

What To Serve With Sweet Corn Ravioli

A crisp peppery arugula salad balances the richness of the sweet corn and burrata filling beautifully. You can also serve it alongside grilled chicken breast or a thick slice of garlic bread to soak up the leftover butter sauce.

How To Store

Keep leftover cooked ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water so the pasta does not dry out.

FAQs

Can you freeze cooked sweet corn ravioli?
It is not recommended to freeze them after cooking as the texture becomes mushy. You should freeze them raw straight in the original package instead.

What sauce goes well with this?
Brown butter is perfect, but a light lemon cream sauce or a simple basil pesto also pairs beautifully with the sweet corn.

Is the Trader Joe’s sweet corn ravioli seasonal?
Yes, it is typically a summer seasonal item. You will usually see it arriving in stores around late May or early June.

Nutrition

• Calories: 450 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 75 mg
• Sodium: 650 mg
• Total Carbohydrate: 45 g
• Protein: 15 g

Try More Recipes:

• Trader Joe’s Ravioli Recipe
• Trader Joes Ravioli Dinner Recipe
• Trader Joes Pumpkin Ravioli Recipe

Trader Joes Sweet Corn Ravioli Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Creamy buttery Trader Joes Sweet Corn Ravioli Recipe with fresh cherry tomatoes and nutty brown butter ready in 15 minutes. This quick dinner is an easy way to dress up store-bought pasta.

Ingredients

• 1 (8.8 oz) package Trader Joe’s Sweet Corn, Burrata & Basil Ravioli

• 3 tbsp unsalted butter

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh basil leaves, roughly chopped

• 1/4 cup grated parmesan cheese

• 1/4 tsp black pepper

• 1/4 tsp kosher salt

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the ravioli for 3 minutes until they float to the top.
• 2. Brown The Butter: Melt butter in a large skillet over medium heat until it foams and smells nutty, about 3 minutes.
• 3. Blister The Tomatoes: Add the halved cherry tomatoes to the browned butter and cook for 2 minutes until slightly softened.
• 4. Combine And Toss: Gently fold the drained ravioli into the skillet, coating them entirely in the warm butter sauce.
• 5. Garnish And Serve: Remove from the heat and stir in the fresh basil, parmesan cheese, salt, and pepper.