Pan-Toasted Cheese Ravioli with Lemon-Arugula Salad

A crispy and flavorful dish featuring pan-toasted cheese ravioli served with a fresh and zesty lemon-arugula salad. Perfect for a quick, easy, and delightful weeknight meal.

By @sara.haven

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 8 ounces cheese ravioli store-bought, pre-boiled
• 0 cups water for boiling ravioli
• 2 teaspoons avocado oil
• 8 ounces cheese ravioli prepared
• 0.5 lemon juiced
• 0.5 teaspoons sea salt
• 0 to taste black pepper freshly cracked
• 4 cups arugula
• 1 tablespoon olive oil
• 0.5 lemon juiced
• 0.25 cups parmesan cheese grated
• 0.5 teaspoons sea salt
• 0 to taste black pepper freshly cracked
• 0.25 cups parmesan cheese for garnish

Instructions

1. Boil a package of cheese ravioli for 1-2 minutes according to package instructions and then drain.
2. Heat 2 teaspoons of avocado oil in a large skillet over medium heat.
3. Add the boiled ravioli to the skillet and cook for 1-2 minutes per side, until golden brown and crispy.
4. Squeeze the juice of half a lemon over the ravioli and season with sea salt and fresh cracked pepper.
5. In a medium bowl, combine 4 cups of arugula, 1 tablespoon olive oil, juice of 1/2 lemon, 1/4 cup grated parmesan, sea salt, and fresh cracked pepper. Toss to coat.
6. Serve the toasted ravioli alongside the lemon-arugula salad, garnishing with an additional 1/4 cup of grated parmesan.