Ravioli with Corn and Cilantro *

9 oz refrigerated mushroom or cheese filled ravioli
2 Tbsp olive oil
2 garlic cloves, minced
1 can Mexicorn, drained
1/4 tsp salt
1 Tbsp cilantro

Cook ravioli to desired doneness as directed on package.  Drain.  Meanwhile, heat oil in large skillet over medium heat until hot.  Add garlic; cook and stir 2-3 minutes or until tender.  Add corn and salt; cook until thoroughly heated, stirring occasionally.  Add ravioli; toss to coat.  Sprinkle with cilantro.

Serves 3