Chef's Pick
9 min.
450 cal.
2 serv.
No Heat
Cook time: 9 minutes
Boil a large pot of salted water, add ravioli + cook 4-6 min until al dente, then drain + return to pot; reserve ¼ cup pasta water
Meanwhile, slice kernels off cob from 2 ears of corn; heat 1 tbsp oil in skillet over med-high + sauté corn with salt/pep 2-4 min until tender; stir in 2 tbsp cream cheese + reserved pasta water
Wash scallions, thinly slice crosswise + discard roots
Divide ravioli to plates; top with creamed corn + garnish with scallions
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
450
17g
22
Saturated Fat
1g
5%
Trans Fat
0g
0mg
0%
440mg
20%
62g
23%
Dietary Fiber
2g
8%
Total Sugars
8g
Included 0g added sugars
0%
14g
0%
3%
10%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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