Ingredients
Directions
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.
Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving 1 cup pasta cooking water.
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.
Ingredients
Directions
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.
Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving 1 cup pasta cooking water.
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.
