Directions
- 1Preheat oven to 375°F and grease a 9x13 baking dish.
- 2Pour the creamed corn into the dish.
- 3Add the frozen corn straight from the bag.
- 4Pour in the heavy cream.
- 5Add the garlic powder, onion powder, salt, pepper, and nutmeg if using.
- 6Stir it all together until evenly mixed.
- 7Add the ravioli and gently toss until each one is coated.
- 8Spread into an even layer.
- 9Cover tightly with foil and bake for 25 minutes.
- 10Remove the foil.
- 11Sprinkle the parmesan evenly across the top.
- 12Scatter the sage leaves.
- 13Dot the butter cubes on top, tucking some over the sage leaves so they crisp in the butter as it melts.
- 14Return uncovered to the oven for 12 to 15 minutes, until the butter is golden brown and the sage is crispy.
- 15Rest for 5 minutes so the sauce thickens.
- 16Finish with lemon zest if using, and serve.
Ingredients
- 1 bag refrigerated cheese ravioli
- 1 can creamed corn
- 1 cup frozen sweet corn
- 0.5 cup heavy whipping cream
- 6 tablespoons salted butter, cubed
- 1 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- pinch nutmeg (optional)
- 8 to 10 fresh sage leaves
- 1 cup freshly grated parmesan
- Lemon zest (optional)
Equipment
9x13 baking dishfoil
Tips
- Let rest for 5 minutes so the sauce thickens.
- Tuck some butter over the sage leaves so they crisp in the butter as it melts.
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