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–+ servings

Pea & Mascarpone Ravioli with Arugula, Lemon Vinaigrette & Mint

This simple dish comes together in no time with our Pea & Mascarpone Ravioli. SKU #43342
Print Recipe
Course Dinner, Lunch, Main Course, Salad, Side Dish, Summer
Cuisine Italian
Servings 2

Ingredients
  

  • 2 Cups Arugula
  • 10-12 Pea & Mascarpone Ravioli - Item #43342
  • 1 Lemon
  • 1-2 Tbsp Dijon Mustard
  • ¼ Cup Olive Oil
  • Sprig of Mint
  • Salt & Pepper

Instructions
 

  • Combine olive oil, reserving 1 Tbsp for later use, the juice of 1 lemon, 1-2 Tbsp Dijon Mustard, pinch of salt. Set aside.
  • Add remaining olive oil to pan. Sauté arugula until it starts to wilt.
  • Cook Ravioli: Bring 4 quarts of water to a rolling boil, add ravioli and cook until internal temperature reaches 165° F or approx. 4 - 4½ minutes. Drain.
  • Plate arugula first. top with Ravioli. Drizzle vinaigrette over top.
  • Roughly chop mint and sprinkle over top with fresh cracked black pepper.

Notes

  • This can be done as a more traditional salad with un-wilted greens.
  • Use spinach or any combination of favorite greens.
Keyword medium square, Pea, Ravioli, Vinaigrette
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