Summer Corn and Burrata Ravioli

Sweet summer corn and creamy burrata come together in this easy 20-minute pasta dish that feels fancy but is totally doable on a busy weeknight. This summer corn and burrata ravioli is the kind of meal that makes you look forward to dinner — it's light yet satisfying, bursting with fresh flavor, and requires minimal effort.

If you're looking for a quick summer ravioli dinner that doesn't heat up the kitchen, you've found it. We're using refrigerated or frozen ravioli, fresh corn off the cob, and handful of pantry staples. The burrata melts into the warm pasta, creating a luscious sauce without any heavy cream. It's perfect for those evenings when you want something special but don't have hours to spend cooking.

This sweet corn pasta is also incredibly versatile. Serve it as a main dish with a side salad, or pair it with grilled chicken or shrimp for extra protein. The recipe is naturally vegetarian and can easily be made gluten-free with the right ravioli. Let's get cooking!

Why You'll Love This Recipe

• Ready in 20 minutes: From start to finish, this dish comes together faster than takeout. Perfect for busy weeknights.
• No heavy cream needed: The burrata melts into the warm pasta, creating a silky, creamy sauce naturally.
• Showcases summer corn: Fresh sweet corn is the star — it adds pops of sweetness and a pleasant crunch.
• Minimal ingredients: You only need a handful of fresh and pantry items. No complicated shopping list.
• Family-friendly: Both kids and adults love the mild, creamy flavor. You can customize add-ins to please picky eaters.
• Beginner-proof: Simple techniques like boiling pasta and sautéing corn. No special skills required.
• Great for meal prep: The components can be prepped ahead. Assemble just before serving.
• Beautiful presentation: The vibrant corn and lacy burrata make a gorgeous plate without extra effort.

Ingredients

• 18 to 20 ounces refrigerated or frozen cheese ravioli (or your favorite filled pasta)
• 4 ears fresh sweet corn, husks and silk removed
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 8 ounces burrata cheese, at room temperature (typically 2 balls)
• 1/4 cup fresh basil leaves, thinly sliced or torn
• Optional: red pepper flakes, for heat
• Optional: grated Parmesan cheese, for serving

Optional Substitutions

• Frozen corn: Use 2 cups frozen corn kernels, thawed and patted dry. Sauté a few minutes longer to caramelize.
• Gluten-free ravioli: Substitute with your favorite gluten-free filled pasta. Cooking times may vary.
• Dairy-free: Use vegan ravioli and dairy-free butter. Omit burrata or replace with cashew cream or vegan mozzarella.
• Fresh herbs: Swap basil for fresh chives, parsley, or mint. Each adds a different fresh note.
• Add protein: Toss in cooked bacon, grilled chicken, or shrimp for a heartier meal.
• Spice it up: Add red pepper flakes or a pinch of cayenne with the garlic.
• Lemon zest: Finish with lemon zest to brighten the flavors. Pairs beautifully with corn.

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Cook the ravioli according to package directions until al dente (usually 3-5 minutes for refrigerated, 5-7 for frozen). Drain well, reserving 1/2 cup pasta water.
2. While the pasta cooks, cut the kernels off the corn cobs. Stand each ear on its end in a shallow bowl and slice downward with a sharp knife. Discard cobs.
3. In a large skillet, melt the butter over medium heat. Add the corn kernels and cook, stirring occasionally, until tender and lightly golden in spots, about 4-5 minutes.
4. Add the minced garlic, salt, and black pepper. Cook for 1 minute more until fragrant. Avoid browning the garlic.
5. Reduce heat to low. Add the drained ravioli directly to the skillet. Gently toss to combine with the corn mixture. If the pasta seems dry, add a splash of reserved pasta water.
6. Tear or cut the burrata into pieces and nestle them among the ravioli. Cover the skillet with a lid and let sit for 1-2 minutes, just until the burrata softens and begins to ooze.
7. Remove the lid. Gently toss again so the burrata coats the pasta. Adjust seasoning with salt and pepper to taste.
8. Serve immediately, topped with fresh basil and optional Parmesan or red pepper flakes. Enjoy while warm and creamy.

Pro Tips

• Use room temperature burrata: Cold burrata won't melt as smoothly. Take it out of the fridge 15-20 minutes before using.
• Don't overcook the ravioli: Al dente ravioli holds up better when tossed. Check the package for exact times.
• Reserve pasta water: Starchy pasta water helps bind the sauce and adjust consistency. Add it a tablespoon at a time as needed.
• Cut corn over a bowl: Place the ear in a shallow bowl to catch kernels and prevent them from flying everywhere.
• Caramelize the corn: Let the corn cook undisturbed for a minute or two to develop golden-brown spots. That's flavor!
• Garlic timing: Add garlic after corn is mostly cooked to avoid burning. Burnt garlic turns bitter.
• Warm the serving bowls: This dish cools quickly. Briefly warm bowls with hot water or in a low oven.
• Double the burrata: If you love creamy cheese, use an extra ball. It never hurts.
• Make it a complete meal: Serve with a crisp green salad and crusty bread for a satisfying dinner.

Variations and Substitutions

• Herb butter twist: Brown the butter before adding corn for a nutty depth. Add sage or thyme along with the garlic.
• Lemon corn ravioli: Add the zest of 1 lemon and a squeeze of juice when tossing pasta. Bright and fresh.
• Tomato basil version: Toss in 1 cup halved cherry tomatoes with the corn. Their acidity balances the richness.
• Spicy Mexican corn: Add chili powder, lime juice, and cotija cheese instead of burrata. garnish with cilantro.
• Pesto version: Replace butter with 3 tablespoons basil pesto. Stir in along with corn for a vibrant green sauce.
• Roasted corn variation: Grill or roast the corn in the husk before cutting. This adds smoky flavor.
• Add greens: Stir in a handful of baby spinach or arugula after adding pasta. Wilt until just softened.
• Use other filled pasta: Try with tortellini, gnocchi, or even large shells. Adjust cooking times accordingly.

Storage and Reheating

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The burrata will solidify and the pasta may absorb some sauce. To store longer, keep the burrata separate and add fresh when reheating.

Freezer

Freezing is not recommended because the creamy texture of burrata changes significantly upon thawing. If you must freeze, omit burrata and add fresh after reheating. Freeze the corn-ravioli mixture for up to 1 month in a freezer-safe container.

Reheating

For best results, reheat in a skillet over medium-low heat with a splash of water or milk. Gently stir until heated through. Add fresh burrata or a drizzle of olive oil to restore creaminess. Microwave on low in 30-second intervals, stirring between, until warm.

FAQ

Can I use frozen corn instead of fresh?

Yes, you can use 2 cups frozen corn kernels. Thaw and pat dry before sautéing to avoid excess moisture. Cook a few extra minutes to develop color.

What type of ravioli works best?

Any filled ravioli works. Cheese ravioli is classic, but mushroom or spinach ricotta are great. Avoid delicate filled pastas like tortellini that may fall apart.

How do I know when the corn is cooked?

The corn should be tender and lightly golden in spots. Taste a kernel — it should be sweet and soft but still have a slight snap.

Can I make this ahead of time?

This dish is best served immediately. You can prep corn, cook ravioli, and have burrata at room temperature. Assemble just before serving.

Is this recipe gluten-free?

Only if you use gluten-free ravioli and check all other ingredients. The rest of the recipe is naturally gluten-free.

Why did my burrata not melt?

Burrata was likely too cold. Let it sit at room temperature for 15-20 minutes before using. Also, make sure the pasta and corn are hot when you add it.

What can I serve with this ravioli?

A simple green salad with lemon vinaigrette, roasted vegetables, or grilled chicken or shrimp pair beautifully. Crusty bread is great for sopping up extra creamy sauce.

Can I use dried ravioli?

Fresh or refrigerated ravioli is best. Dried ravioli has a firmer texture and may need longer cooking. Increase sautéing time for corn if using dried.