Ravioli With Corn and Cilantro

• 9 ounces refrigerated roasted chicken and garlic ravioli or 9 ounces cheese ravioli
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 11 ounces mexicorn, drained
• 14 teaspoon salt
• 14 cup fresh cilantro, chopped

1. Cook ravioli to desired doneness as directed on package; drain.
2. Meanwhile, heat oil in large skillet over medium heat until hot.
3. Add garlic; cook and stir 2 to 3 minutes or until tender.
4. Add corn and salt; cook until thoroughly heated, stirring occasionally.
5. Add ravioli; toss to coat.
6. Sprinkle with cilantro.

chicken, olive oil, garlic, mexicorn, salt, fresh cilantro

Taken from www.food.com/recipe/ravioli-with-corn-and-cilantro-358322 (may not work)