Red Pepper Ravioli with Pan-Roasted Corn

Red Pepper Ravioli with Pan-Roasted Corn

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.
nutritional facts

Ready in

30

mins

Preparation

10

mins

Serves

4

people

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.
https://www.buitoni.com/pasta-recipes/146305/red-pepper-ravioli-pan-roasted-corn
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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 %
Carbohydrate 38g 13 %
Dietary Fiber 3g 11 %
Sugars 4g
Protein 11g
Vitamin A 8%
Vitamin C 8%
Calcium 10%
Iron 6%