| Ingredient | ULF # | Portion |
|---|---|---|
| Campbell's Mexican Street Corn Soup | 776087 | 1 cup |
| Louisa Seafood Ravioli | 762028 | 5 ea. |
| Prairie Farms Heavy Cream | 149433 | 3 oz. |
| Fontanini Chorizo | 588624 | 5 oz. |
| Taylor Cilantro | 127771 | 1 oz. |
In a skillet over medium heat, sauté the diced chorizo until crispy. Remove half of the chorizo and set it aside for garnish.
In the same skillet, pour in the Mexican corn soup and stir in the heavy cream. Heat gently, stirring until combined.
Add the seafood ravioli to the chorizo and soup mixture. Continue to heat, stirring gently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Serve the ravioli on plates, generously spooning extra sauce over the top. Sprinkle with the reserved crispy chorizo.
Finish with fresh cilantro.
