If you’re looking for a pasta that looks elegant and tastes rich without requiring you to spend your whole Sunday afternoon in the kitchen, this is it. This Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots looks like it came out of a nice restaurant and it takes about 30 minutes. That makes it a perfect Mother’s Day pasta: impressive on the plate, but easy on the cook.
What I love about this recipe is the complexity of flavour but the simplicity of execution. You char the corn until the edges are golden and slightly smoky, blend half of it smooth with cream and parmesan, and let it all simmer together while the ravioli cooks in a separate pot. The crispy prosciutto takes hardly any time and it completely transforms the dish. Pea shoots on top add a fresh, slightly peppery bite that keeps the whole thing from feeling too heavy. Want more pasta recipes? Try my French Onion Pasta or Marry Me Chicken Pasta.
😍 Why You’ll Love This Creamed Corn Ravioli
Perfect for Mother’s Day: It looks like a restaurant dish, takes about 30 minutes, and dirties one pan.
The sauce is something special: Charring the corn first, then blending half of it into the cream, gives you a naturally sweet, velvety base you can’t get any other way.
Crispy prosciutto changes everything: A few minutes in a dry pan turns it into something almost chip-like. Crumbled over the top, it adds crunch, salt, and a little drama.
Pea shoots make it look fancy: Fresh, bright, and a little delicate — they make the whole plate look put-together without any effort.
🌽 Ingredients You’ll Need To Make This Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots
Olive oil: used to sauté the shallots and garlic, just enough to get them soft and fragrant.
Cheese-filled ravioli: fresh or refrigerated works best here — it cooks quickly and holds up well in the creamy sauce.
Canned corn: drained and dry so it actually chars in the pan instead of steaming.
Shallots and garlic: soft, sweet, and fragrant.
Heavy cream: you need the fat content to get a sauce that’s thick and rich rather than thin and watery.
Parmesan: freshly grated melts into the sauce far better than pre-shredded, and the flavour is noticeably sharper.
Lemon juice and zest: just enough to cut through the richness and brighten everything up at the end.
Dried thyme: a gentle herby note that pairs naturally with the sweetness of the corn.
Salt and pepper: added to taste — keep in mind the parmesan and prosciutto both bring saltiness, so start conservatively and adjust at the end.
Prosciutto: cooked in a dry pan until crispy, then crumbled.
Pea shoots: a small handful scattered on top right before serving—they’re fresh, peppery, and really pretty.
✔ How To Make This Ravioli Recipe
In a small frying pan, cook the prosciutto over medium-high heat until crispy, about 3 to 5 minutes. Set aside to cool.
In a large stainless steel or cast iron pan, add the drained corn.Cook over medium/high heat, stirring occasionally, until the corn is lightly toasted and slightly charred. Turn off the heat.
Remove half of the corn from the pan and transfer it to a small blender or food chopper. Blend it with about 2 tablespoons of hot water, adding more as needed, until smooth and creamy with minimal texture.
In the same pan where the whole corn kernels are, return to medium heat. Add the olive oil, shallots, and garlic. Sauté for 1 to 2 minutes, just until fragrant and translucent.
Add the pureed corn back into the pan along with cream, grated parmesan, thyme, salt, and black pepper.Reduce the heat to medium-low and simmer until the sauce thickens.
Once thickened, stir in the lemon juice and lemon zest.
While the sauce simmers, cook the ravioli according to package directions. Drain and add the pasta to the sauce, tossing gently to coat.
Plate the ravioli, crumble the crispy prosciutto over the top, add pea shoots, and more grated parmesan and serve immediately.
🗒 Variations
Make it mushroomy: Sauté a handful of sliced cremini mushrooms with the shallots and garlic for an earthy addition that works well with the corn cream.
Add a little heat: A pinch of red pepper flakes stirred into the sauce while it simmers gives it just enough of a kick.
🗒 Substitutions
Ravioli filling: Cheese-filled is the classic choice here, but spinach and ricotta or butternut squash ravioli would both work well with the corn cream.
Prosciutto: Thinly sliced pancetta or good quality bacon crisped up the same way works.
Pea shoots: Arugula, microgreens, or fresh basil leaves are all good swaps — just something fresh and green to finish the plate.
Fresh corn: If it’s summer and you have it, cut it straight off the cob and char it the same way.
🍴 Leftovers? Lucky You.
This one is best eaten fresh, but leftovers keep in the fridge in a sealed container for up to two days. To reheat, warm it gently in a small pan over medium-low heat with a splash of cream or water, stirring until it loosens back up and heats through. The prosciutto won’t stay crispy, so if you have extra, cook a fresh piece and add it on top.
🤔 FAQs
Can I use frozen ravioli?
Yes. Cook it straight from frozen according to the package directions — it usually just needs an extra minute or two. Drain well before adding it to the sauce.
My sauce is too thin — what do I do?
Keep simmering it. The parmesan and corn purée will thicken it up, it just needs a few more minutes over medium-low heat. Make sure you’re using 33% heavy cream — anything lower in fat won’t thicken the same way.
Can I use fresh corn instead of canned?
Yes — cut it straight off the cob and char it the same way. You’ll need about 2 ears of corn to get roughly 1½ cups of kernels.
What’s the best ravioli to use?
A good quality refrigerated cheese ravioli works best. Spinach and ricotta or butternut squash are also great with this sauce if you want to mix it up.
Can I make this vegetarian?
It already is, minus the prosciutto. Skip it or swap it for toasted breadcrumbs for a similar salty, crunchy finish on top.
👩🍳 Hungry For More?
If this ravioli recipe hit the spot, here are a few more recipes you’re going to want to make next:
- Anchovy Pasta
- Fresh Tomato Pasta
- Steak Salad with Honey Mustard Dressing
- Caesar Pasta Salad
- Caramelized Onion Pasta
- Creamy Lemon Pasta
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots (or any recipe of mine) don’t forget to leave a review.
Creamed Corn Ravioli with Crispy Prosciutto & Pea Shoots
Equipment
- 1 Large frying pan
- 1 large pot
- 1 small food chopper or blender
Ingredients
- 2 tsp olive oil
- 350 grams ravioli, cheese filled
- 1½ cups canned corn, drained, charred
- 3 tbsp hot water
- 1/3 cup shallots, finely chopped
- 1 large garlic clove, minced
- 1½ cups heavy cream, 33%
- 3/4 cup parmesan, grated
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pieces prosciutto
- 1/2 cup pea shoots, to garnish
Instructions
- In a small frying pan, cook the prosciutto over medium-high heat until crispy, about 3 to 5 minutes. Set aside to cool.
- In a large stainless steel or cast iron pan, add the drained corn. Cook over medium/high heat, stirring occasionally, until the corn is lightly toasted and slightly charred. About 5 minutes. Turn off the heat.
- Remove half of the corn from the pan and transfer it to a small blender or food chopper. Blend it with about 2 tablespoons of hot water, adding more as needed, until smooth and creamy with minimal texture.
- In the same pan where the whole corn kernels are, return to medium heat. Add the olive oil, shallots, and garlic. Sauté for 1 to 2 minutes, just until fragrant and translucent.
- Add the pureed corn back into the pan along with cream, grated parmesan, thyme, salt, and black pepper. Reduce the heat to medium-low and simmer until the sauce thickens.Sammy's tip: if you want the sauce a bit thicker, simply stir in another 2 to 4 tablespoons of parmesan cheese and let simmer for 2-3 minutes longer.
- Once thickened, stir in the lemon juice and lemon zest.
- While the sauce simmers, cook the ravioli according to package directions. Drain and add the pasta to the sauce, tossing gently to coat.
- Plate the ravioli, crumble the crispy prosciutto over the top, add pea shoots, and more grated parmesan and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
