This corn and leek ravioli recipe is TOPS, people. It’s one to keep on hand pretty much all the time. On my quest to share many more minimalist ingredient recipes with you guys, I came up with a very simple yet very effective idea: The happy marriage between two of my favorite side dishes, creamed leeks and creamed corn, creates a sauce so delicious and so perfect for some pillowy raviolis that I could not get this recipe up here fast enough for you.
Want to peek at more recipes similar to this one? You might enjoy my brown butter scallops with creamy corn rigatoni or this sweet corn and peach gazpacho. I also think these whipped cornbread cookies are to die for, as are these little brown butter creamed corn filled zucchini boats.
Meet my Corn and Leek Ravioli
This is another 5-ingredient recipe and it really carries its weight, each ingredient serving a very specific and effective purpose. The corn brings the creamy sweetness we know and love, and the leeks bring the gentle oniony flavor that adds balance and depth to this delicious sauce. A little sprinkle of pecorino, some freshly cracked black pepper and the right amount of salt combine to seal the whole deal here.
You’ll want to entertain with this one I promise you, and it works just as well with frozen fire roasted corn as it does fresh summertime ears. Use whatever you have! And bonus? This purees into the most beautiful creamy soup, or even a delicious sauce – a perfect bed for some sliced grilled chicken or pork chops. The possibilities are endless here.
The Five Ingredients We’re Using Today Are
Leeks: They’re oniony, they’re tender and luscious and ever so slightly green in color. I just love them, and especially with sweet corn. The combo is * chef’s kiss * delicious.
Corn: You can use a bag of fire roasted frozen corn just as easily as you can use four or five ears of freshly shucked corn. Or even canned (last choice, though still delicious). You get to decide the corn you use here, and your amount doesn’t have to be exact either.
Half and Half: You can also just use water, if you fancy a 4-ingredient recipe. Or veggie stock, which would be a great choice. You can go full bore and use heavy cream as well. Just do you here, okay?
Ravioli: Because you get two ingredients in one (pasta and cheese!) and they work beautifully with this sauce. You can use a meaty filled one, though, if you want to do like a sausage ravioli (that would be SO GOOD). It’s flexible, this recipe.
Pecorino Romano: You can also use grated parm if you have it on hand, they’re both great. We just want a punchy, salty cheese that will complement the sweetness of the corn.
If you’ve never cooked with leeks before …
Puh-lease allow me to introduce them. I’m honestly honored, as they’re up there among my favorite vegetables of all time (see also: cabbage). These funky looking members of the allium family really are a perfect in-between option when you want the flavor of onions but maybe not the punch (or the tears). Read the note at the end of this recipe for a super quick how-to on leeks cleaning (it’ll help).
I have a great crispy roasted leeks recipe on this site, as well as a creamed leeks one that are both so very wonderful I just think you should try them all.
How to Make This Corn and Leek Ravioli Recipe
- Boil/cook the ravioli as directed on the package (in salty water), either from frozen or fresh, and reserve 1 cup of the starchy cooking water before you drain it off (just in case).Â
- Meanwhile, add a couple tablespoons of olive oil to a large skillet over medium-high heat. When it’s hot, add the sliced leeks and the corn and saute for 5 to 7 minutes, or until nice and tender. Add the half and half, pecorino and season generously with salt and pepper to taste.
- Transfer half of the corn/leek mixture to a blender and blend until smooth. Add this back into the skillet, along with the ravioli. Toss to combine and serve topped with a drizzle of olive oil, and as much extra pecorino as you like (I garnished with arugula as well).
Creamy Corn and Leek Ravioli (5-ingredient recipe!)
Creamy and crunchy, perfectly balanced and SO EASY and fast to make, this is one 5-ingredient pasta recipe to keep around for just about any occasion. Top with a simple arugula salad or just some fresh basil, and you’re off to the races.
- Yield: Serves 4 to 6
- Category: Pasta
- Cuisine: Italian-American
Ingredients
- 1 pound cheese ravioli
- Olive oil, as needed
- 2 leeks, just the white parts, thinly sliced and cleaned (see note)
- 1 pound corn kernels (frozen or 4 – 5 ears fresh are both fine)
- Salt and pepper to taste
- 1 cup half and half (you can sub with water or veggie stock if you like)
- 1/2 cup grated Pecorino Romano, plus more as you like
Instructions
- Boil/cook the ravioli as directed on the package (in salty water), either from frozen or fresh, and reserve 1 cup of the starchy cooking water before you drain it off (just in case).
- Meanwhile, add a couple tablespoons of olive oil to a large skillet over medium-high heat. When it’s hot, add the sliced leeks and the corn and saute for 5 to 7 minutes, or until nice and tender. Add the half and half, pecorino and season generously with salt and pepper to taste.
- Transfer half of the corn/leek mixture to a blender and blend until smooth. Add this back into the skillet, along with the ravioli. Toss to combine and serve topped with a drizzle of olive oil, and as much extra pecorino as you like (I garnished with arugula as well).
Notes
NOTE: To clean the grit out of your leeks, submerge the slices in a large bowl of water and stir them around a bit, to dislodge all of the sandy soil that tends to hide in all those layers. Transfer to a paper towel to drain, pat dry a bit, and proceed with the recipe.
