Ravioli With Corn and Cilantro |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
This ravioli dish is naked compared to most. It doesn't have the tomato based sauce usually accompanying ravioli. This is really yummy, especially if you love cilantro like we do. I usually use a roasted chicken and garlic ravioli, but you could sub a cheese ravioli just fine. Ingredients:
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 |
1/4 teaspoon salt |
1/4 cup fresh cilantro, chopped |
Directions:
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.
|
|