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Spinach Ravioli with Pea Purée and Arugula

Serves 4
Time 20 min
A delicious new way to enjoy pre-made ravioli! It’s a full meal tossed with a creamy pea purée and served with fresh arugula. Easy and elegant for supper, any night of the week.
Special Diets:
Ingredients
  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen no-salt-added green peas
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 (8-ounce) packages 365 Everyday Value® Organic Spinach Florentine Ravioli prepared according to package instructions
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint
Method

Melt butter in a large skillet over medium heat until the solids are bubbly and brown, about 2 minutes. Add peas and cook, stirring occasionally, for 2 minutes. Add broth, cook for 2 minutes more and then carefully transfer to blender. Add heavy cream, salt and pepper, and purée until very smooth. Toss in a bowl with hot ravioli.

Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen no-salt-added green peas
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 (8-ounce) packages 365 Everyday Value® Organic Spinach Florentine Ravioli prepared according to package instructions
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint