Recipe from Good Housekeeping
A fall dinner idea that’s healthy, cozy, and great for weeknight meals! Corn kernels, bell peppers and fresh thyme leaves add pops of fall color to a package of store-bought ravioli.
Ingredients
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
Directions
Step 1 Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
Step 2 Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
Step 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.
Step 4 Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
Step 5 Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
Step 6 Then, add 1/2 cup corn and cook for 2 more minutes.
Step 7 Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.