Quick Ravioli With Sun-Dried Tomatoes, Arugula & Hazelnuts {Giveaway}
This delightful recipe combines savory roasted chicken and gooey mozzarella inside delicate ravioli pillows, complemented by the sweetness of sun-dried tomatoes and the crunch of toasted hazelnuts. Tossed with peppery arugula and a light olive oil dressing, every bite is a burst of flavor that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 (8 oz. each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli
- 2/3 cup thinly sliced sun-dried tomatoes
- 1/2 cup chopped hazelnuts, lightly toasted
- 1 cup (packed) arugula leaves
- 1/4 tsp kosher salt (to taste)
- 1/4 tsp freshly ground black pepper (to taste)
- 6 tbsp extra-virgin olive oil
- Parmesan cheese for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the ravioli and cook according package instructions. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
- While the ravioli is cooking, stir together the sun-dried tomatoes, hazelnuts, arugula, salt and pepper in a large serving bowl. Drizzle in olive oil and gently toss to combine.
- Add the ravioli to the sun-dried tomato mixture and toss gently to combine. You may want to use your hands to avoid ripping the ravioli.
- Serve and garnish with Parmesan cheese, if desired.
Cook Time
5M
Prep Time
PT10M
Yield
Serve 4
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 470 kcal
- Carbohydrate Content: 31 g
- Protein Content: 11 g
- Fat Content: 36 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 23 mg
- Sodium Content: 455 mg
- Fiber Content: 5 g
- Sugar Content: 8 g
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