Santa Fe Crab & Scallop Ravioli with Avocado Corn Salsa

Serving Size:  2-3


12 oz. Pappardelle's Santa Fe Crab & Scallop Ravioli
1 ear sweet corn, shucked and kernels cut from cob
2 roma tomatoes, diced
1/4 red onion, finely diced
1 serrano pepper, finely diced
1 avocado, diced
Cilantro to taste, chopped
Juice of 1/2 lime
Salt & Pepper
Crème fraîche


  1. In a deep saucepan or pot, heat 2-3 inches of vegetable oil over medium until sizzling, but not smoking.
  2. Meanwhile, gently combine corn, tomatoes, red onion, serrano, avocado, cilantro, lime juice, and salt and pepper to taste.
  3. Fry ravioli until puffy and golden brown. Drain on a paper towel, top with salsa and crème fraîche for garnish.