Asparagus Ravioli & Beet Ravioli in Basil Pesto Sauce

Ingredients:

• 1 box of Nicola's Asparagus Ravioli

• 1 box Nicola's Beet Ravioli

• 1 1/2pint container Nicola's Basil pesto

• 2 Ears of Corn (Shucked)

• Sea Salt

• 2 Tablespoons Butter

1. Cook Ravioli: bring a large pot of salted water to a boil, gently add in Ravioli and lower the heat to a simmer for 8-10 minutes 

2. While the ravioli are cooking saute the shucked corn kernels in 2 tablespoons of butter and salt in a pan 

3. Once Ravioli are cooked saute with Corn and put it on a plate

4. Add a dollop of Nicola's Basil Pesto

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