Ravioli With Arugula, Pine Nuts, Raisins & Cream


2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons pine nuts
1/4 inch raisins (soaked hot water for 1 hour before cooking)
5 cups arugula, washed and dried with a salad spinner or kitchen cloth
1/4 cup cream
salt & pepper to taste


Boil enough water to cook the ravioli in a medium-sized pot. Once the water has come to a boil, drop in the ravioli and cook it for the 4-6 minutes that is usually required for fresh ravioli. Obviously, you will need longer if using dried ravioli. When there are about 4 minutes left in the ravioli cooking time, warm the olive oil to medium heat in a large pan. Add the pine nuts and sauté them for about a minute. Add the garlic and sauté for another minute. Make sure that it does not brown. Then, add the raisins and arugula and stir for 20 to 30 seconds. Once most of the arugula has begun to wilt, add the cream and simmer for 1 minute. Remove from heat. Drain the ravioli, place them in a bowl, and top with the arugula


I came up with this recipe while unpacking my grocery bags after a trip to the farmers market. It turned out to taste much better than I imagined. The sauce cooks quickly while the ravioli boil so be sure to prepare the ingredients ahead of time, and try to time everything to finish together. You will need about 4 minutes to cook the sauce components.




Sunday, February 7, 2010 - 7:12pm


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