Sautéed Zucchini and Corn over Ravioli


  • 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)


  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

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