Ravioli with Brown Butter and Asparagus
Red Pepper Ravioli with Pan-Roasted Corn

If you’re looking for new ways to enjoy the delightful flavors of veggies, you may find inspiration in unexpected places. Pasta provides the perfect backdrop for a medley of your favorite garden flavors, but you can take those dishes to a whole new level with a little update to your everyday meal.

Building your dish around flavored pasta allows you to instantly create layers of deliciously palate-pleasing tastes and textures. One way to brighten up your flavor is with new Buitoni vegetable-infused pasta, which is inspired by the abundant gardens of Italy.

This unique style of pasta is created by folding real vegetables into the dough for a visually stunning pasta. For example, the pasta in this recipe for Red Pepper Ravioli with Pan-Roasted Corn features pureed sweet red pepper incorporated directly into the dough for a rich combination of color and flavor.

Find more ideas to enhance your everyday meals at buitoni.com.

Ravioli with Brown Butter and Asparagus

Ingredients

• 1 package (18 ounces) Buitoni Refrigerated Three Cheese Asparagus Ravioli 1/2 pound thin asparagus, cut into 2-inch pieces (tough ends discarded)
• 4 tablespoons unsalted butter
• Sea or kosher salt to taste
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons Buitoni Refrigerated Freshly Shredded Parmesan Cheese
• 2 tablespoons chopped fresh parsley, chervil or basil

Preparation

1. Prepare pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
2. In medium saucepan over medium heat, melt butter, whisking occasionally, until butter solids turn golden brown. Season with salt and red pepper flakes; add asparagus and cooked pasta. Toss gently to coat.
3. Top with cheese and parsley. Serve immediately.

Serves
8

Preparation Time:
5 minutes

Total Time:
15 minutes

Red Pepper Ravioli with Pan-Roasted Corn

Ingredients

• 1 package (9 ounces) Buitoni Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• Sea salt and ground black pepper
• 1 1/2 cups frozen corn, thawed
• 1-2 cloves garlic, finely chopped
• 2 tablespoons torn fresh basil leaves
• 1/4 cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Preparation

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.
2. In large skillet over medium heat, add remaining 2 tablespoons oil with remaining 1 tablespoon butter. Add corn; cook without stirring 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, 1 minute or until corn is uniformly browned. Stir in 1/2 cup reserved cooking water. Cook 2 minutes, stirring to loosen brown bits.
3. 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.

Serves
4

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Preparation Time:
10 minutes

Total Time:
30 minutes

SOURCE:
Buitoni