This Street Corn Ravioli combines ravioli with a rich, creamy sauce crafted from blended roasted corn, cream, and butter. Top with cotija cheese and Tajín for an unforgettable meal.
First, make sure your corn is roasted and ready to go. (Instructions for how I like to roast corn are above this recipe card. Just scroll up!)
In a large pot, cook the ravioli according to the package, which is typically between 3-5 minutes. Once it's done, drain and set aside.
While the tortellini cooks, add about 1½ cups of roasted corn to a blender and pulse until the corn is mostly blended. (Save about ½ cup of the corn to fold in at the end.) If needed, add 1-2 tablespoons of water to help it blend more smoothly.
Add the butter to the same pot you used to cook the ravioli and turn heat to medium. Once it's mostly melted, add the blended corn mixture. Stir well.
Add the cream and turn heat to low. Stir consistently for about a minute.
Add the cooked tortellini and extra corn to the pot, and gently fold into the sauce.
Serve it topped with generous amounts of Cotija cheese and Tajin. Enjoy!