Pan-Toasted Cheese Ravioli With Lemon-Arugula Salad

This quick and satisfying dinner features pan-toasted lemon ricotta ravioli and a refreshing arugula salad with parmesan and lemon. It's a perfect weeknight meal that brings a cozy bistro feel to your table.

By @sara.haven

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 1 package lemon ricotta ravioli
• 2 teaspoon avocado oil
• 1 package lemon ricotta ravioli
• 0.5 lemon
• 0.5 teaspoon sea salt
• 1 to taste fresh cracked pepper
• 4 cups arugula
• 1 tablespoon olive oil
• 0.5 lemon
• 0.25 cup parmesan
• 0.5 teaspoon sea salt
• 1 to taste fresh cracked pepper
• 0.25 cup parmesan

Instructions

1. Bring a pot of water to boil. Boil the lemon ricotta ravioli for 1-2 minutes until they are slightly softened. Drain the ravioli and set aside.
2. Heat 2 teaspoons of avocado or olive oil in a large skillet over medium heat until it starts to shimmer.
3. Add the boiled ravioli to the skillet in a single layer. Toast them for 1-2 minutes on each side until golden brown and crispy.
4. Squeeze the juice of 1/2 lemon over the toasted ravioli just before removing them from the pan. Season with salt and fresh cracked pepper to taste.
5. Remove the ravioli from the skillet and set them aside on a plate.
6. In a medium bowl, combine 4 cups of arugula, 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 cup of grated parmesan, sea salt, and fresh cracked pepper.
7. Serve the toasted ravioli alongside the arugula salad. Sprinkle the remaining 1/4 cup of grated parmesan generously over the dish as garnish.