Ingredients:

1 box of Nicola's Roasted Corn Ravioli

1/2 onion diced

2 sweet peppers diced

2 Tablespoons Extra Virgin Olive Oil

1/4 Cup Grated Parmigiano Reggiano

Micro Greens for garnish

Salt to taste

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 onions and peppers, over medium heat, in 2 tablespoons of extra virgin olive oil and salt until tender in a saute pan about 8-10 minutes

3. Once ravioli are cooked remove them from the water with slotted spoon and add them to the saute pan with a 1/4 cup of the pasta water

4. Turn off the heat and add the grated Parmigiano Reggiano, gently toss the ravioli until all of the Parmigiano is melted and the sauce is emulsified

5. Transfer the ravioli to a plate and garnish with micro greens