Red Pepper Ravioli With Pan-Roasted Corn
- 1 package BUITONI(R) Sweet Bell Pepper & Roasted Chicken Ravioli 9 oz.
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons unsalted butter divided
- ground black pepper
- sea salt
- 1 1/2 cups frozen corn thawed
- 2 cloves garlic finely chopped
- 2 tablespoons fresh basil leaves torn
- 1/4 cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
- 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 1/2 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.
sweet bell pepper, extravirgin olive oil, butter, ground black pepper, salt, garlic, fresh basil, buitoni refrigerated freshly
Taken from www.yummly.com/recipe/Red-Pepper-Ravioli-with-Pan-Roasted-Corn-1260161 (may not work)