Asparagus Ravioli & Beet Ravioli in Basil Pesto Sauce



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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