Toasted Lemon Ricotta Ravioli with Peppery Parmesan Arugula Salad
Directions
- 1Brown pre-boiled ravioli in a skillet for 2-3 minutes per side until slightly brown and crispy.
- 2Remove the ravioli from the pan and set aside.
- 3In a medium bowl, combine arugula, olive oil, lemon juice, parmesan, sea salt, and black pepper.
- 4Toss the arugula salad to coat.
- 5Serve the quick arugula salad with the toasted ravioli.
- 6Top with more grated parmesan.
Ingredients
- 1 package lemon ricotta ravioli
- 4 cups arugula
- 0.25 cup grated parmesan
- 1 tbsp olive oil
- 0.5 lemon lemon juice
- 0.5 tsp sea salt
- to taste fresh cracked pepper
- 0.25 cup grated parmesan for garnish
- 2 tsp avocado or olive oil
Equipment
skilletmedium bowltongsforkplate
Tips
- This is a fast way to upgrade basic store-bought pasta.
- The lemon and parmesan combo is fresh and balances the richness of the ravioli.
- Serve alongside the toasted ravioli and sprinkle liberally with parmesan.