Instructions:

South of the Border Ravioli

9 ounces fresh cheese-stuffed ravioli
2 teaspoons olive oil, divided use
1/4 cup finely chopped onion
1 large jalapeno pepper, seeded and finely chopped
2 cups peeled and chopped fresh tomatoes
    (about 3 large tomatoes)
1 clove garlic, finely chopped
1 cup diced zucchini
1 ear fresh corn
1 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon ground cumin
Freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup hot heavy cream

Cook ravioli according to package directions. Drain and rinse with very hot water to which 1 teaspoon of the olive oil has been added. Drain again, cover and set aside.

Heat remaining teaspoon of olive oil in large, nonstick skillet. Add onion and jalapeno pepper and saute.