| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons butter
- 1/2 cup thinly sliced onions
- 2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed
- 1 teaspoon chopped fresh thyme
- 3 cloves garlic, minced
- About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce
- 1 large zucchini, thinly sliced into rounds
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy whipping cream
- Salt and freshly ground black pepper
- One 22-ounce package frozen cheese ravioli, thawed
- 2 cups shredded Oaxaca cheese or mozzarella
Instructions
- Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
- Preheat the broiler to high.
- For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
- Broil until the top is browned and bubbly, about 8 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 583 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 135 mg |
| Sodium | 567 mg |
| Serving Size | 1 of 8 servings |
| Calories | 583 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 135 mg |
| Sodium | 567 mg |
Reviews
This is one of my family’s favorite recipes. It is so delicious and I agree with the other review that you can make it as spicy as you would like. Marcellas recipes are very good. Growing up in So Cal & having an array of Mexican food I can attest to the authenticity of many of her recipes. Wish she had more on here!
Long overdue review. Amazing recipe that I’ve been making for a few years now. Everyone who has had it loves it and I love how you can increase or decrease the spiciness depending on how much chopped chipotles you put in the dish. The only change I’ve made is to bake it for 6 minutes on 375, then broil for 2-3 min. I found the raviolis were a little undercooked when only broiling, but that could have been my oven. Thank you for this recipe!
Baked it in the oven rather than broiled it. Gave it four stars because it was so quick to throw together.
Delicious! Used 4 T of already chopped chipotles in adobe and will probably add a little more next time. Used refrigerator small round raviolis. Loved using zucchini from the garden and fresh corn. Great summer dish to bring to a pot luck.
This was so tasty, didn’t require any real ‘special’ ingredients, was easy, can’t wait to make again!
Made as a last minute meal and turned out awesome! Didn’t take long to fix at all either. Definitely recommend.
I made it a little differently, using a spaghetti squash and some roasted chicken instead of ravioli! Delicious! May add a little more chipotle next time
Great dish! Use refrigerated ravioli rather than frozen – no need to thaw and no prep time. Two 9 oz. bags were inexpensive and fit 9×13” dish. BAKED @ 400 degrees 20 minutes. PERFECT! I used dried thyme because it is what I had on hand. Sure, you can use all heavy cream like the recipe calls for, or you can switch half of that for half & half like I did and it still comes out fabulous. Next time I am going to use all half & half, just to reduce some of the fat (it was great with the fat though, not gonna lie).
I don’t think this is food safe because you are thawing the ravioli but then not cooking them through- just melting cheese over them. The package says do not thaw for a reason.
Absolutely amazing! My husband said this was the best thing I’ve ever made! Super quick and easy. I ended up buying the smaller round raviolis but it turned out just as good! He said I have to make it for my in laws when they come to visit!