The $3.99 Trader Joe’s Find I Wait for All Year Is Finally Back—Get It While You Can

I love to cook, and I really love Trader Joe’s. I buy so many pantry staples there, like farro, pappardelle pasta, canned tomatoes, organic jasmine rice, and my favorite yellow cling peach halves. However, Trader Joe’s is more famous for its prepared and frozen foods like Mandarin Orange Chicken, Butter Chicken with Basmati Rice, and Four Cheese Ravioli.

For as much time as I spend wandering the Trader Joe’s aisles, I don’t take enough advantage of the fantastic prepared foods, especially seasonal products.

However, I anxiously await the return of the Sweet Corn, Burrata, and Basil Ravioli every summer. I like to keep a package of fresh pasta in my fridge all season long because it makes the quickest, easiest dinner when it’s hot and I can’t be bothered to cook.

Why I Love Trader Joe’s Corn, Burrata, and Basil Ravioli

This ravioli is a seasonal gem that features summer’s best flavors. It’s a fresh pasta—meaning you’ll find it in the refrigerated section near the hummus and dips—with a vibrant yellow dough and plump pillows filled with a combination of burrata, ricotta, cheddar, and breadcrumbs, along with little pops of sweet corn kernels.

It cooks up in minutes and somehow feels both rich and light. The filling is naturally sweet and creamy, so it doesn’t take much to turn it into a delicious and elegant dinner, which makes it ideal for nights when you’re short on time and energy.

How I Prepare Trader Joe’s Ravioli

While the water boils, I cook a couple of slices of diced bacon until crisp. I remove it from the pan and cook fresh or frozen sweet corn in the bacon fat until it’s bright yellow and heated through, which happens in minutes. When the pasta is done cooking, about three or four minutes, I add it to the corn in the skillet with a splash of pasta water.

I ensure everything is seasoned well with flaky sea salt and freshly ground black pepper. I top the pasta and corn with the bacon, more fresh burrata, Parmesan, and a lot of fresh basil. The whole thing comes together in about 20 minutes and is so delicious. I love to serve it with my favorite frozen mini baguettes.

The possibilities are endless. It would be good with fresh corn cooked in butter, especially at the height of sweet corn season. You could toss the cooked pasta with arugula or spinach straight from the pan—the heat wilts the greens perfectly. Add any favorite summer vegetables like leftover grilled zucchini or fresh cherry tomatoes, or bulk it up with rotisserie chicken.

You’ll want to keep a package of this ravioli tucked in your fridge all summer long. It’s an easy, comforting meal that feels special without much effort—perfect for busy weeknights or lazy weekends.

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