Cheese Ravioli With Lemon Arugula Broth

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.