RED PEPPER RAVIOLI WITH PAN-ROASTED CORN

Red Pepper Ravioli with Pan-Roasted Corn image

Number Of Ingredients 8

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 1/2 cups frozen corn, thawed
1 to 2 cloves garlic, finely chopped
2 tablespoons torn fresh basil leaves
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Steps:

PREPARE pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoonbutter. 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 ¿ 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.