Cheese Ravioli With Lemon Arugula Broth

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Recipe: #24795

August 31, 2016

"This is a really nice and light pasta dish; which has tons of flavor. And, to make this easy - I use a 'good quality' store bought cheese ravioli, which saves time. Literally, this takes only minutes to throw together. Now, I love to serve this in a bowl; with lots of the broth to enjoy with the cheesy ravioli and crusty bread. It is a nice alternative to the heavy tomato based ravioli dishes. A mixed citrus salad is the perfect side dish."

Original is 4 servings


  • Serving Size: 1 (743 g)
  • Calories 470.7
  • Total Fat - 22.1 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 52.6 mg
  • Sodium - 1450.6 mg
  • Total Carbohydrate - 69.5 g
  • Dietary Fiber - 13.7 g
  • Sugars - 21 g
  • Protein - 12.5 g
  • Calcium - 261.4 mg
  • Iron - 5.1 mg
  • Vitamin C - 168.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Lemon Note: I like a strong lemon flavor; so, I use all 3 lemons. However, it really depends on the size and how much juice you get out of each lemon. Again, use as much lemon as you like.

Step 2

Pasta ... Cook the pasta in plenty of salted water, according to package directions. Now, I prefer fresh 3 cheese ravioli; but, any cheese ravioli will work in this dish - just use your favorite - fresh or frozen both work well.

Step 3

Broth ... As the water comes up to a boil; and the pasta cooks - prepare your broth. In a deep saute pan; add the butter over medium heat until melted. Then, add the shallots, garlic, red pepper flakes; and saute just a minute or two, stirring often. Then, add the broth and lemon juice, and bring to a light boil; then, simmer on medium low to low heat for 5 minutes. Season with salt and pepper, to taste.

Step 4

Finish ... Add the arugula, scallions, lemon zest, and stir; then, remove from the heat and cover. Remember, baby spinach can also be used; but, I love the peppery flavor of the arugula. The heat from the broth will wilt the arugula.

Step 5

Garnish and Bread ... As the broth simmers, prepare your garnish; and, toast the bread. I like to use a nice baguette.

Step 6

Serve and ENJOY! ... Add the ravioli to each bowl; then top with the broth. Garnish with the basil, pistachios, cheese; and, a lemon slice. And, I like to serve crusty bread on the side to soak up that broth.


No special items needed.

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