Harvest Succotash Ravioli

Amp up store-bought ravioli with a few simple ingredients.


TOTAL TIME: 0 hours 25 mins


  • 1 lb. cheese ravioli
  • 2 small bell peppers
  • 1 medium onion
  • 3 slices bacon
  • 1 tsp. fresh thyme leaves
  • 1/2 c. fresh or frozen corn kernels
  • a 12-inch skillet


  1. Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
  2. Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
  3. Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
  4. Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
  5. Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
  6. Then, add 1/2 cup corn and cook for 2 more minutes.
  7. Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.

Nutritional Information (per serving): Calories 490; Protein 19g; Carbohydrate 57g; Total Fat 21g; Saturated Fat 10g; Dietary Fiber 5g; Sodium 985mg.

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