I don’t know about you, but I love anything with arugula in it. Spicy and refreshing, this green adds a great bite to everything from a plain salad to a pasta dish. In this Cheese Ravioli with Peas and Arugula recipe, it brings a bright, springy flavor to this comforting winter stable.
I meant to make this meal with smaller mini raviolis, which are better for cooking and browning in the pan, but all I could find were these larger rounds. They did work really well and gave this dish a nice look, but the raviolis did tend to fall apart once I tried browning them. Something to look out for if you decide to tackle this recipe.
Like all my favorite recipes, this one can easily be altered to suit your needs. If you want more/less peas, bacon, arugula, or want to try adding something totally wonky, go for it! Despite the fact that this recipe uses heavy cream, it’s actually quite light. It’s wonderful in the winter, but would also be a great dish for the spring.
And, like most other pasta dishes, this one is quite tasty cold, as well!
Cheese Ravioli with Peas and Arugula Recipe
- 4 slices bacon, cooked and chopped
- 3 tablespoons butter
- 1 20-ounce package frozen cheese ravioli
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 teaspoon garlic powder
- 3 cups loosely packed baby arugula
- Salt and pepper to taste
- Cook frozen ravioli according to package directions. Drain ravioli and set aside.
- In a large saucepan over medium-high heat, melt the butter. Add the ravioli and cook until golden brown, about 3-5 minutes.
- Reduce the heat to medium and add the frozen peas, heavy cream, and garlic powder into the saucepan. Mix carefully so ravioli doesn’t rip apart.
- Bring the sauce to a simmer, stirring occasionally. If the sauce is too thick, add water 1 tablespoon at a time until sauce is proper consistency.
- Add arugula and toss until arugula begins to wilt, about 1 minute.
Do you like arugula? Share your favorite arugula recipe below!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.