Recipe: Summer Veggie Ravioli with Corn and Cherry Tomatoes

Summer Veggie Ravioli with Corn and Cherry Tomatoes

• 8 ounces ravioli (cheese)
• 1 tsp olive oil (extra virgin)
• 2 cloves garlic (peeled and chopped)
• 2 ears corn (husked and kernels cut off the cob)
• 2 cups tomatoes (cherry)
• 1/4 cup basil (leaves)

1. Cook the ravioli according to the package instructions. Drain in colander and reserve.

2. Heat the oil in a nonstick skillet. Saute the garlic until nutty, about 2 minutes.

3. Add the cherry tomatoes and toss gently until they start to wilt. Stir in the corn kernels and cook 2 more minutes. Season with black pepper

4. Serve the sauteed veggies over the hot cheese ravioli and garnish with fresh basil. Serve hot.

Entree

American

summer, pasta