Cheese Ravioli with Peppers and Corn


I can never have too many good side-dish recipes…my husband loved this one.  For the photo, I used frozen corn and frozen peppers from the garden, along with small cheese ravioli from the freezer.  Not much last minute fuss; it’s a great side dish all year round, especially nice with BLT’s, or with anything from the grill.
Cheese Ravioli with Peppers and Corn 
  1         package  Frozen or Refrigerated Cheese Ravioli -- (9 ounces) (or tortellini)
  3 1/3  cups  Frozen Corn -- (about 16 ounces)
  2         cups  Red and Green Bell Pepper -- chopped
  2         Tablespoons  Onion -- chopped
  2         tablespoons  grated Parmesan cheese
  4         teaspoons  Butter -- or olive oil
     1/4  teaspoon  garlic powder
     1/8  teaspoon  pepper
In a 4-qt. pot, cook ravioli or tortellini according to package directions. Drain. In a large covered serving dish, microwave corn and peppers and onion according to directions for corn, drain.   Add drained pasta and remaining ingredients; toss to coat.  Serve at room temperature.
6 side-dish servings
Adaapted from Taste of Home

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