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Cheese Ravioli With Lemon Arugula Broth

Created by Kchurchill5 on August 31, 2016

2 pounds ravioli (cheese ravioli, fresh or frozen; and, I prefer a 3-cheese ravioli)
FOR BROTH
6 to 7 ounces baby arugula (thick stems removed, 4 cups, baby spinach can also be used)
2 1/2 cups chicken broth
3 shallots, cut in half and thin sliced
3 garlic cloves, minced
4 scallions, white and green parts
2 1/2 to 3 lemons, whole (juiced, to taste, I use all 3, but I like a strong lemon flavor *See note below)
2 lemons, whole (zested)

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.