INGREDIENTS:
2 (9 oz.) pkgs. refrigerated cheese ravioli
3 Tbsp. olive oil
3 garlic cloves, minced
2 (11 oz.) cans corn with red and green peppers
1 cup chopped tomato
1/4 cup grated Parmesan cheese
DIRECTIONS:
In large pot of boiling water, cook ravioli according to package directions and drain well.
Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly.
Drain corn well and add to garlic; cook and stir until hot. Add ravioli and toss to coat well. Sprinkle with cheese and serve. Serves 6
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