Yield: about 4-5 servings


  • 1 pint cherry or grape tomatoes, halved
  • Kernels cut from 2 fresh ears corn
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 16 oz. cheese ravioli (I used goat cheese roasted tomato)
  • 3 tbsp. butter, softened
  • 3 cloves garlic
  • 1 tsp. fresh thyme leaves
  • ½ tsp. paprika
  • Juice of ½ a lemon
  • ½ cup coarsely chopped basil
  • Freshly grated Parmesan, for serving (optional)
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  • step 1: HideShow Images

    Heat the broiler and position an oven rack just underneath it on the highest setting. On a sheet pan lined with foil, combine the tomatoes and the corn. Drizzle lightly with olive oil, season with salt and pepper, and broil, rotating the pan once, until the corn and tomatoes are beginning to char (approximately 6-8 minutes, depending on your broiler.) Remove from the oven and set aside.

  • step 2: HideShow Images

    Meanwhile, fill a large sauté pan with water and bring to a boil. Once boiling, add the ravioli and cook according to the package directions. Drain and set aside.

  • step 3: HideShow Images

    While the ravioli is cooking, combine the butter, garlic, thyme, and paprika. Stir together until evenly blended. Season generously with salt and pepper. Once the ravioli is out of the pan, return the pan to medium-low heat. Add the compound butter to the pan and melt. Return the ravioli to the pan along with the vegetables, the lemon juice and fresh basil. Toss together to combine. Remove from the heat. Serve warm with freshly grated Parmesan, if desired.