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  1. Cheese Ravioli with Peppers, Corn & Kale Skillet

Cheese Ravioli with Peppers, Corn & Kale Skillet

00:30:00 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

Our skillet supper has a simple shortcut! Store-bought cheese ravioli is served with a basil pesto sauce, peppers, onions, kale and corn in this quick and easy weeknight pasta skillet recipe.

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  • Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. dressing; mix lightly.
  • Add peppers, onions and remaining dressing to skillet; cook on medium-high heat 5 to 6 min. or until peppers are softened, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
  • Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Top with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.


Prepare using any variety of fresh kale.

Serving Suggestion

For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Dressing.


Prepare using thawed frozen corn.

Special Extra

Sprinkle with chopped fresh parsley before serving.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 500
% Daily Value
Total fat 25g
Saturated fat 9g
Cholesterol 65mg
Sodium 980mg
Carbohydrate 50g
Dietary fibre 5g
Sugars 7g
Protein 21g
Vitamin A 35 %DV
Vitamin C 170 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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