- 2 9-ounce packages refrigerated mushroom ravioli
- 3 cups baby arugula
- 1/4 cup toasted pine nuts
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Cook ravioli according to package directions; drain and return to pan. Immediately toss with remaining ingredients, stirring until arugula begins to wilt. Serve garnished with lemon wedges if desired.
6 servings
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Note: You can choose another ravioli filling if you prefer. Tortellini also works well for this recipe. If fresh refrigerated ravioli isn’t available, you can use frozen ravioli instead.
Adapted from Prevention magazine.