Red Pepper Ravioli With Pan-Roasted Corn – a delicious recipe with Sweet Bell Pepper, extra-virgin olive oil, butter, ground black pepper, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
273
kcal
Calories
20
g
Fat
21
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Red Pepper Ravioli With Pan-Roasted Corn falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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