Sweet Corn, Burrata & Basil Ravioli with Summer Squash Succotash

Sweet Corn, Burrata & Basil Ravioli with Summer Squash Succotash

Ingredients:

1 box of Sweet Corn, Burrata & Basil Ravioli

3 cloves garlic

12 baby heirloom tomatoes, cut in half

4 yellow or green squash

1 cup frozen or fresh corn

olive oil

kosher salt & fresh ground pepper

Directions:

1. Saute garlic in olive oil, then add your squash to skillet. Cook for 5 minutes with lid ajar. Then add in your tomatoes. Season with kosher salt and pepper. Let cook another 5 minutes until moisture releases. Then add corn. Cook uncovered for 10 more minutes.

2. Meanwhile, prepare your boiling water. Cook ravioli until your preferred doneness. Drain and then prepare to plate.

3. Arrange 4-6 ravioli on each plate. Top with succotash and garnish with drizzle of olive oil, fresh parmesan and basil.