Recipe: Summer Veggie Ravioli with Corn and Cherry Tomatoes

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Written By Judy Doherty, MPS, PCII

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

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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