Ravioli with Corn and Bacon

The flavors of late summer and early fall combine for this full-bodied ravioli dish. To keep the recipe truly seasonal, use fresh corn from the farmers’ market. Otherwise, frozen kernels do the trick nicely.


  •  1 cup heavy cream
  •  2 garlic cloves, smashed and peeled
  •  2 cups fresh or frozen corn kernels
  •  kosher salt
  •  freshly ground black pepper
  •  1 lb Armanino Four Cheese Ravioli (1 package)
  •  ½ cup Armanino Grated Parmesan Cheese, plus more for serving
  •  4 strips of bacon, cooked and chopped
  •  fresh basil, for garnish


  1. Combine heavy cream and garlic in a large skillet over medium heat. Bring to a gentle simmer and cook until slightly reduced and thickened, about 10 minutes. Fish out and discard garlic clove. Stir in corn, season with salt and pepper, and reduce heat to low.
  2. Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving 1 cup pasta cooking water.
  3. Return cream sauce to a gentle simmer. Whisk in parmesan and 1/2 cup pasta water and cook a few minutes, until thick and smooth. Add ravioli, toss to coat, and add more pasta water if needed to create a loose sauce (it will tighten as it cools). To serve, top with chopped bacon, fresh basil and grated Parmesan cheese.
4 servings
Prep Time
15 minutes
Cook Time
25 minutes

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