There’s nothing like a nice hearty dish of pasta on a cool evening. Did you know that October 17th marks National Pasta Day? To mark the occasion, Buitoni are sharing this mouth-watering ravioli recipe:
Recipe courtesy Buitoni.
Red Pepper Ravioli with Pan-Roasted Corn (Makes 4 servings)
1 package BUITONI Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
Sea salt and ground black pepper
1 ½ cups frozen corn, thawed
1 to 2 cloves garlic, finely chopped
2 tablespoons torn fresh basil leaves
¼ 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 ½ 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. Makes 4 servings.