Girasoli Ricotta & Lemon Zest Ravioli with Arugula Pesto

Girasoli Ricotta & Lemon Zest Ravioli with Arugula Pesto

Ingredients:

• 1 box of Girasoli Ricotta & Lemon Zest Ravioli
• 1½ cups fresh arugula
• 1 cup fresh basil
• ½ cup toasted pine nuts/li>
• 1 small clove garlic, grated
• 1 lemon, zested
• 2 tablespoons lemon juice
• ½ cup extra virgin olive oil
• ½ cup grated parmesan cheese
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh ground pepper

Directions:

1. In your food processor, combine the arugula, basil, pine nuts, garlic, lemon zest, lemon juice, olive oil, parmesan, red pepper flakes and fresh ground pepper. Pulse together on low until mixture is smooth. 2. In a small pot boil your ravioli. Drain in colander. 3. Then arrange pasta on individual plates or platter. Top with your fresh arugula pesto and some sautéed veggies. We did a mix of striped peppers and tomatoes from the garden.