Recipe: Summer Veggie Ravioli with Corn and Cherry Tomatoes

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Summer Veggie Ravioli with Corn and Cherry Tomatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Entree
Cuisine: American
Keyword: summer, pasta
Servings: 4 people
Calories: 214kcal
Author: Judy Doherty


  • 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


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


Serving: 1cup | Calories: 214kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 354mg | Potassium: 188mg | Fiber: 3g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 6mg
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