Tis the season for brown butter and ravioli. Instead of pumpkin, I am enjoying late summertime corn and basil. Delicious!
1 bunch fresh basil, torn into small pieces
Parmesean cheese, shredded
5 ounces corn
12 ounce package cheese ravioli
Salt, olive oil, pepper, butter
Bring a large saucepan of salted water to a boil.
Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add corn and a pinch of salt; cook until browned in spots, about 3 minutes. Transfer to a bowl.
Add ravioli to boiling water and cook, stirring gently, until al dente, about 4 minutes. Reserve 1⁄3 cup pasta water, then drain ravioli.
Melt 2 tablespoons butter in same skillet over medium-high heat. Cook, swirling often, until dark golden flecks appear and the butter smells nutty and toasty, 2–4 minutes. Remove skillet from heat and slowly swirl in reserved pasta water.
Add ravioli and corn to brown butter . Continue to cook over medium-high heat until sauce thickens and coats pasta, about 2 minutes. Remove skillet from heat; add half of the basil to ravioli and stir until wilted. Season to taste with salt and pepper.
Top brown butter and corn ravioli with grated Parmesan and any remaining basil. Enjoy!