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Sweet Corn Ravioli Alfredo With Pancetta and Peas

Published on July 8, 2021 by Sarah Troester
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This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It’s simple, delicious and bursting with flavor.

The star of tonight’s show here is Trader Joe’s Corn and Burrata Ravioli – actually I love all of Trader Joe’s Ravioli options. But the beauty with this recipe is that you can substitute any ravioli for this and if you are feeling extra inspired – make your own! There is just so much flavor in this recipe and the Alfredo sauce in this is truly unbeatable. If you opt for a store bought Alfredo Sauce, which would totally work here, I highly recommend Rao’s Alfredo Sauce – there are a lot of great options out there.

Ingredients for sweet corn ravioli alfredo with pancetta and peas

Here’s what we are working with for this recipe:

  • cheese ravioli – store-bought or homemade
  • alfredo sauce – I have included the most delicious homemade alfredo sauce in this recipe. For a much quicker version, we love Rao’s alfredo sauce!
  • corn – fresh, canned or frozen all work well
  • pancetta or bacon
  • peas – canned or frozen
  • basil

I love this recipe because it can be a quick and easy weeknight meal or a fantastic date night/date-in meal as well. It’s super flavorful and super easy. I hope you enjoy as much as we do!

Please leave us a star review and comment if you make this easy sweet corn ravioli with pancetta and peas recipe.

If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of my tribe, The Tasteful Tribe!

Sweet Corn Ravioli With Pancetta and Peas

  • SFSugar Free
This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It's simple, delicious and bursting with flavor.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 8 oz Trader Joe's Sweet Corn Ravioli (or any ravioli you'd like!), or your preferred ravioli
  • 2 tbsp butter
  • 1 cup fresh sweet corn or drained and rinsed canned corn
  • 1 cup pancetta or bacon, chopped
  • 10 oz bag frozen peas
  • salt and pepper to taste
  • fresh basil leaves , for garnishing

For homemade alfredo sauce

  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic powder or 2-3 garlic cloves, minced
  • 2 cups heavy cream
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1 pinch nutmeg
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese


  • Saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate
  • Heat up corn and peas and add about 1 tablespoon of butter, salt and pepper to each (you can heat these up together and then add in the pancetta in a large bowl). 
  • Meanwhile, cook ravioli according to package directions and begin preparing the Alfredo sauce.
  • Place ravioli on serving plates and spoon sauce over. Top with the pancetta, corn and peas mixture. 
  • Garnish with fresh basil leaves. 

For homemade alfredo sauce

  • Melt butter in medium saucepan with olive oil over medium/low heat.
  • Add the garlic, cream, Italian seasoning, salt, pepper and a pinch of nutmeg. Bring mixture to a simmer, stirring often.
  • Add the Parmesan cheese and simmer sauce for about 8 minutes or until sauce has thickened and is smooth.
  • When sauce has thickened add the Mozzarella cheese and stir until smooth, stirring frequently with a whisk. 

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