Friday, August 22, 2014
Enjoying simple (but delicious!), casual dinners that linger well after the sun sets is one of our favorite summer pastimes. Plus, who can resist the colorful bounty of vegetables at the farmer’s markets this time of year?! Not us! This easy dish was quick to make, full of fresh veggies and left us satisfied while not being too heavy. It is highly recommended to grab a glass of white wine to sip while you cook. It’s guaranteed to make the meal even better!
A refreshing white is the perfect accompaniment for this tasty meal. To round out the veggies and flavorful ravioli, we chose a slightly oaky and buttery Chardonnay with floral notes.
- ½ cup red peppers, chopped
- ½ cup white onion, chopped
- 2 cups fresh corn, off the cob
- ½ cup light cream
- 1½ tablespoons sage brown butter (may substitute with plain butter)
- salt and pepper to taste
- 3-4 sprigs fresh basil
- Rio Bertolini’s sweet potato gorgonzola walnut ravioli (or another fresh ravioli of your choice)
- Bring water to a boil, add ravioli. Allow to boil until raviolis float to top. Strain and set aside.
- Saute butter, corn, red peppers, onions and S&P in a small sauce pan.
- Once veggies begin to soften, add cream.
- Bring veggies and cream to a boil. Reduce heat and simmer until ingredients thicken.
- Add salt and pepper to taste.
- Pour veggie mixture over ravioli arranged on a dinner plate.
- Garnish with fresh basil
- Grab a friend (or a few) and enjoy outside as you toast to a delicious meal and another great summer day!