Ravioli with Zucchini, Corn, and Buttery Pine Nut Crunch
Summery ravioli with zucchini, corn, and a crispy buttery pine nut crunch - a new summer weeknight staple!
Yield: 4 servings
For the pine nut crunch
  • 1 tbsp olive oil
  • 4 oz pine nuts
  • 2 oz panko
  • 3 oz grated parmigiano reggiano
  • pinch of salt
For the pasta
  • 2 (10 oz) packages fresh ravioli
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 5 garlic cloves, minced
  • 1 red onion, thinly sliced
  • 2 zucchini, halved lengthwise and thinly sliced into half moons
  • 2 ears of corn
  • kosher salt, to taste
For the pine nut crunch
  1. Heat the olive oil in a medium skillet over medium heat. Add the pint nuts and panko. Saute until the pine nuts are golden and the panko has crisped up, stirring frequently.
  2. Pour into a small bowl and toss with the parmigiano reggiano. Season to taste with salt. Set aside.
For the pasta
  1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Once hot, add the garlic and red onion to the pan. Saute for 5-6 minutes, or until the onion is translucent. Add the zucchini to the pan and saute for another 4-5 minutes, or until starting to become tender. Stir in the kernels from the 2 ears of corn. Saute for another 4 minutes or until the corn is tender and the zucchini is completely cooked through. Season to taste with salt.
  3. Pour the zucchini and corn mixture over the drained pasta. Toss to combine.
  4. Divide among serving bowls and top with the pine nut crunch just before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/08/ravioli-with-zucchini-corn-and-buttery-pine-nut-crunch.html