PREP TIME: 5 min | COOK TIME: 10 min TOTAL TIME: 15 min | YIELDS: 4 servings
|2-9 oz pkg||Three Bridges Grilled Chicken & Mozzarella Ravioli|
|1 cup||cherry tomatoes|
|1/4 cup||extra virgin olive oil|
|1 tsp||red wine vinegar|
|pinch red chili flakes|
|2||cloves garlic, smashed|
|4 cups||arugula, without stems|
|2 tbsp||parmesan cheese|
|salt and black pepper to taste|
- Cook ravioli according to instructions on package. Drain, cover and keep warm.
- Heat sauté pan over high heat. Toss cherry tomatoes with 1 tbsp oil and add to pan. Sauté until tomatoes start to blister. Add vinegar and chili flakes then salt to taste.
- Put garlic, walnuts and remaining oil into a blender and pulse until finely chopped. Add arugula a handful at a time and blend until smooth. Add cheese and salt and pepper to taste. Adjust consistency by adding water if needed.
- Add pesto and tomatoes to reserved ravioli and gently toss together. Serve immediately and enjoy!