Summer Veggie Ravioli with Corn and Cherry Tomatoes
A quick and easy dinner using produce from the garden or farmers market.
Ingredients
- 8 ounces cheese ravioli
- 1 tsp olive oil extra virgin
- 2 cloves garlic peeled and chopped
- 2 ears corn husked and kernels cut off the cob
- 2 cups cherry tomatoes
- 1/4 cup basil leaves
Instructions
- 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.
Notes
Nutrition Information:
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 Copyright foodandhealth.com, reprinted with permission.
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 Copyright foodandhealth.com, reprinted with permission.