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ravioli with corn and zucchini on a white plate

30-Minute Ravioli with Corn, Zucchini, and Garlic Butter Sauce

Ravioli with Corn and Zucchini in a Garlic Butter Sauce is the easiest pasta dish you'll ever make and it takes only 30 minutes! You can use homemade or store-bought cheese ravioli.  The ravioli is coated with the delicious vegetable mixture seasoned with smoked paprika, chili powder, lime juice, and cilantro!  
Course Main Course
Cuisine American, Italian
Keyword garlic butter ravioli, ravioli with corn and zucchini
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 366kcal
Author Julia



  • 8 oz cheese ravioli


  • 2 tablespoons olive oil
  • 2 zucchini medium, sliced
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 1.5 cups corn kernels cooked (about 3 corn ears - corn on the cob)
  • ½ teaspoon smoked paprika or more
  • ½ teaspoon chili powder or more
  • ¼ teaspoon salt or to taste
  • black pepper freshly ground, to taste
  • 2 tablespoons freshly squeezed lime juice or more
  • 2 tablespoons butter divided
  • fresh cilantro chopped


Cook ravioli

  • Bring a large pot of water to boil. Cook ravioli according to package instructions (usually 7 or 10 minutes). Drain.

Prepare the veggies

  • While the ravioli is being cooked, proceed with the rest of the recipe.
  • Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil, sliced zucchini, and minced garlic. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium or medium-high heat to get the zucchini a bit charred. Flip the veggies once.
  • Add cooked corn kernels to cooked sliced zucchini in the same skillet.
  • Season with smoked paprika, chili powder, salt, and freshly ground black pepper.
  • Add freshly squeezed lime juice and 2 tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats the zucchini and corn evenly. Remove from heat. Stir in the chopped fresh cilantro.
  • Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.


  • Spoon the corn and zucchini mixture on top of the cooked and drained ravioli on each serving plate.
  • When serving, sprinkle a small amount of chili powder over ravioli and veggies, for presentation purposes, if desired.


  • Corn.  You can use canned corn and boil corn on the cob.   In this recipe, I actually boiled 3 ears of corn in a pot of water for about 5 or 10 minutes. 
  • What kind of ravioli to use?  Scroll up above the recipe card for lots of ideas on what kind of ravioli to use, including links to the homemade ravioli recipes I've made through the years.
  • How to cook ravioli.  You can boil the ravioli as the first step or make it the last step, if you like, to keep ravioli fresh and al dente!
  • Make it gluten-free. I made this recipe with the store-bought gluten-free ravioli made with almond flour - Cappello's brand, spinach and cheese stuffed ravioli.  They held up really well!  There are plenty of other types of gluten-free ravioli available in the grocery stores these days.


Calories: 366kcal | Carbohydrates: 37g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 679mg | Potassium: 370mg | Fiber: 4g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 7mg