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)
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Cook the ravioli according to the package instructions. Drain in colander and reserve.
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Heat the oil in a nonstick skillet. Saute the garlic until nutty, about 2 minutes.
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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
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Serve the sauteed veggies over the hot cheese ravioli and garnish with fresh basil. Serve hot.