Creamy Corn and Bacon Ravioli

Dinner Club Diaries
by Dinner Club Diaries
4 Servings
40 min

Michigan sweet corn is *just* starting to appear at farmer's markets, and I'm here for it! Might be my favorite food of summer. And what's better with corn than bacon and basil? Pasta, of course! The recipe starts with crisping up some bacon, then cooking onions, jalapeño, and fresh corn in the bacon fat, which adds such delicious flavor. Then we add garlic, butter, and fresh thyme, some half and half, and parmesan cheese for that saltiness and richness. Oh, and then you toss all of that goodness with some store-bought ravioli or tortellini. Top with tons of fresh basil (and extra parmesan cheese) and it makes the perfect summer dinner! This would also make a great side dish without adding in the pasta. Happy summer!

Creamy Corn and Bacon Ravioli

Beautiful Michigan sweet corn!

After sautéing the bacon and getting it crispy, you'll cook the corn, onion and jalapeño in the bacon fat. Yes!!!

Then add in butter, garlic and fresh thyme.

Next we add in half and half for richness and parmesan cheese for that salty kick!

Add in 2 packages store-bought ravioli or tortellini (I used both!).

Stir to combine with the sauce, and don't forget to add back in that crispy bacon.

Top with TONS of fresh basil and enjoy!

Creamy Corn and Bacon Ravioli
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 packages store-bought ravioli or tortellini (20 oz total)
  • 4 slices bacon
  • 4 ears fresh corn, kernels cut off the cob
  • 1/4 c finely chopped onion (red, white or shallot will do)
  • 1/2 finely diced jalapeño, ribs and seeds removed
  • 2 T butter
  • 1 T finely minced fresh thyme
  • 4 cloves finely minced garlic
  • 1.5 c half and half (or milk)
  • 1/2 c parmesan cheese, plus more for serving
  • Handful fresh basil

Bring a large pot of water to boil. Add salt and cook 2 (10 oz) packages refrigerated store-bought ravioli or tortellini. Cook according to package directions. Drain and set aside.
While pasta is cooking, cut up bacon and fry in a large sauté pan until crispy. Remove with a slotted spoon to a paper towel-lined plate.
Pour bacon fat out of pan into a bowl, as it is probably more than you need.
In the same pan, add back in 2 T bacon fat, corn, onions and jalapeño, and cook until corn is browned.
Add in butter, garlic and thyme and cook a few minutes more.
Next, add in half and half and parmesan cheese and bring to a simmer to thicken slightly. Taste for seasoning and add salt and pepper as desired.
Add cooked pasta into pan, along with crispy bacon, and toss everything to coat.
Top with TONS of fresh basil and serve with extra parmesan cheese. Enjoy! Adapted from a recipe by Half Baked Harvest
Dinner Club Diaries
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