Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book