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
Units
Scale
- 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.