August 31, 2016
Lunch, Main Dish, Pasta,
Fruit, Lemon, Vegetables, Italian, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Broil, Stove Top, Ravioli, Spring more
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"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."
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.
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.
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.
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.
Garnish and Bread ... As the broth simmers, prepare your garnish; and, toast the bread. I like to use a nice baguette.
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.
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