Red Pepper Ravioli with Pan-Roasted Corn

Nutritional Information

  • Calories 400
  • Calories from Fat 220
  • Total Fat 24g 37%
  • Saturated Fat 8g 40%
  • Cholesterol 40mg 14%
  • Sodium 380mg 16%
  • Carbohydrates 38g 13%
  • Dietary Fiber 3g 11%
  • Sugars  4g
  • Protein 11g
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 6%
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Red Pepper Ravioli with Pan-Roasted Corn

Buitoni Red Pepper Ravioli with Pan-Roasted Corn recipe, sprinkled with Parmesan cheese.

Prep: Min

Total: Min

Serves: 4

Roasted corn brings its own natural sweetness that matches vegetable-infused Sweet Bell Pepper & Roasted Chicken Ravioli. Add basil, Parmesan, and garlic to create a freshly made pasta meal your whole family will love.

 Sweet Bell Pepper & Roasted Chicken Ravioli
 Freshly Shredded Parmesan Cheese
Nutritional Facts

Ingredients:

Directions:

PREPARE pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoon butter. Season with salt and pepper. Cover and keep warm.

HEAT remaining 2 tablespoons oil with remaining 1 tablespoon butter in large skillet over medium heat. Add corn; cook without stirring for 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, for 1 minute or until corn is uniformly browned. Stir in ½ cup reserved cooking water. Cook for 2 minutes, stirring to loosen brown bits.

POUR corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed. Season with salt and pepper. Sprinkle with basil. Serve with cheese.