Preparation Time
Serves 1, prep time 10 minutes


  • 8 1-inch spinach and ricotta ravioli (store bought)
  • ¼ organic green peas
  • ¼ cup organic corn
  • water
  • 2 tsps. extra virgin olive oil
  • Parmesan cheese
  1. Steam or boil (3-5 minutes) the peas and corn until tender (strain the water if boiling).
  2. Heat 1 tsp. olive oil in a sauté pan.
  3. Add the peas and corn to the sauté pan. Flash fry the peas and corn, about 1-2 minutes.
  4. Bring a pot of water to a boil for the ravioli.
  5. Add the ravioli to the water and reduce heat.
  6. Cook the ravioli per the instructions, usually around 5 minutes until the ravioli float.
  7. Carefully remove the ravioli from the pot with a slotted spoon (be careful not to pierce the pasta as you spoon them out).
  8. Plate the ravioli and drizzle with 1tsp. olive oil.
  9. Top the ravioli with the peas and corn.
  10. Sprinkle Parmesan cheese on top.
  11. Salt to taste.