Creamy Corn Ravioli Bake

42 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F and grease a 9x13 baking dish.
  2. 2Pour the creamed corn into the dish.
  3. 3Add the frozen corn straight from the bag.
  4. 4Pour in the heavy cream.
  5. 5Add the garlic powder, onion powder, salt, pepper, and nutmeg if using.
  6. 6Stir it all together until evenly mixed.
  7. 7Add the ravioli and gently toss until each one is coated.
  8. 8Spread into an even layer.
  9. 9Cover tightly with foil and bake for 25 minutes.
  10. 10Remove the foil.
  11. 11Sprinkle the parmesan evenly across the top.
  12. 12Scatter the sage leaves.
  13. 13Dot the butter cubes on top, tucking some over the sage leaves so they crisp in the butter as it melts.
  14. 14Return uncovered to the oven for 12 to 15 minutes, until the butter is golden brown and the sage is crispy.
  15. 15Rest for 5 minutes so the sauce thickens.
  16. 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.
Creamy Corn Ravioli Bake | Clip Recipe