I found a new blog the other day and she had a recipe that I just had to try. I have a terrible habit of taking a recipe and adapting it to what I buy or have on hand. I really should learn to try the recipe as written the first time around so I know what the flavor should be before making changes. Oh well, I found the recipe at Pickles and Cheese. So take a peek at the original recipe. But here is my adaptation.
2 packages Buitoni Wild Mushroom Angolotti
3-4 Tbsp. olive oil
3 cloves minced garlic
1 package baby spinach, cut in large chiffonade
3 ears of fresh corn cut off the cob
5 Roma tomatoes
1/2 cup apple juice
1/2 lemon, juiced
1/2-1 cup cream
Cook the ravioli according to package directions. Drain. In a large skillet, saute corn and garlic in olive oil for 3-4 minutes. Add the spinach and cook 2 more minutes. Add the ravioli, lemon juice, and apple juice. Let reduce and add the cream. Add tomatoes, salt and pepper, and cook to thicken a little. Sprinkle with parmesan cheese.
It was really good. Bruce, who loves sauteed mushrooms did not really like the ravioli, thought the mushroom flavor was overpowering but I loved it. I might hold back on the lemon juice or use chicken broth instead of apple juice next time.