Garlic Herb Ravioli
Alright, so hear this: The son of two hard-working parents wins a prize for a two-person vacation to the Mediterranean, and he decides to gift the prize to his parents. They are delighted and give him and his siblings money for food while they're away, but the kids decide to instead spend it on things they really want like toys and stuff. Sounds good so far, right? Well it gets better: Since they no longer have enough money for decent food, they have to survive on pure ravioli. But ravioli gets bland after a while, yeah? So they try to extort neighbors and friends into giving them food that isn't ravioli. What do you think?
Prep: 10 min | Cooking: 15 min | Total: 25 min
Frozen ricotta-filled ravioli, thawed (1 package)
Olive oil (2 tbsp)
Butter (1 tbsp)
Fresh garlic, minced (2 cloves)
Dried basil (1 tsp)
Thyme (1/2 tsp)
Fresh parsley (a few sprigs)
Corn, drained (1/4 cup from a 15.25-oz. can)
Parmesan cheese, grated
Cook ravioli according to package instructions. While cooking, heat oil and butter in a small saucepan on medium heat. Add garlic, basil, thyme, and salt and cook for 2 minutes.
Strain ravioli and return to the pot or saucepan you used to boil them, kept on the now turned-off burner. Drizzle and mix oil-butter mixture into the ravioli. Add parsley and corn. Plate and dust surface with Parmesan flakes. Serve.